Description
Gordon Ramsay’s Cauliflower Purée is a silky-smooth, creamy side dish made by steaming cauliflower florets in chicken broth and then blending them with butter and fresh herbs. This elegant purée is perfect for a comforting meal or to accompany meat and fish dishes, offering a flavorful, low-carb alternative to mashed potatoes.
Ingredients
Scale
Vegetables & Herbs
- 900g cauliflower florets
- 5g fresh thyme (chopped)
- Fresh parsley (for garnish)
Liquids & Broth
- 240ml low-sodium chicken broth
Others
- 5g salt (plus more to taste)
- 42g unsalted butter (cubed)
- Black pepper (to taste)
Instructions
- Prepare broth: In a wide pot, bring the low-sodium chicken broth and 5g of salt to a boil over medium-high heat to create a flavorful steaming liquid for the cauliflower.
- Steam cauliflower: Add the cauliflower florets to the pot, reduce the heat to low, cover, and let them steam for about 20 minutes until the florets are fork-tender and soft.
- Transfer cauliflower: Using a slotted spoon, carefully remove the steamed cauliflower from the pot and transfer it into a food processor, leaving the broth in the pot.
- Prepare butter mixture: In the same pot with the remaining hot broth, whisk in the cubed unsalted butter until it melts completely and forms a smooth, creamy mixture.
- Add flavorings: Pour the melted butter and broth mixture into the food processor with the cauliflower. Add the chopped fresh thyme and black pepper to taste for seasoning.
- Blend purée: Blend all the ingredients until the mixture is completely smooth. If needed, adjust the consistency by adding more warm broth a little at a time to reach your desired texture.
- Serve: Spoon the cauliflower purée into serving bowls, garnish with fresh parsley, and serve warm as an elegant side dish.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a richer purée, add a bit of cream or extra butter.
- Adjust seasoning carefully, especially salt, as broth may add some saltiness.
- The cauliflower can be steamed using a steamer basket if preferred over boiling in broth.
- This purée pairs beautifully with roasted meats, grilled fish, or as a base for veggie bowls.
