If you adore dishes that are smooth, velvety, and packed with subtle, comforting flavors, then the Gordon Ramsay Cauliflower Puree Recipe will quickly become one of your absolute favorites. This dish transforms humble cauliflower into a luxurious, creamy delight that perfectly balances savory butter, fresh herbs, and delicate seasoning. It’s simple enough for a weeknight dinner but impressive enough to serve guests, making it incredibly versatile and endlessly satisfying.
Ingredients You'll Need
Each ingredient in this recipe plays a vital role in creating that silky texture and rich taste you crave. From the fresh cauliflower providing the base, to the butter adding indulgence, every element is essential yet straightforward.
- 900g cauliflower florets: Use fresh, firm florets for the best creamy texture and natural sweetness.
- 240ml low-sodium chicken broth: Adds gentle flavor and moisture without overpowering the puree.
- 5g salt, plus to taste: Enhances the natural flavors and balances the richness of the butter.
- 42g unsalted butter, cubed: Melts beautifully to create a silky mouthfeel and luxurious finish.
- 5g fresh thyme, chopped: Brings a hint of earthiness and freshness that elevates the puree.
- Black pepper, to taste: Adds subtle warmth and spice, rounding out the flavor profile perfectly.
How to Make Gordon Ramsay Cauliflower Puree Recipe
Step 1: Prepare and Steam the Cauliflower
Start by bringing your low-sodium chicken broth and salt to a boil in a wide pot. The broth will act as both the cooking liquid and flavor base, so it’s important to keep it light but savory. Once boiling, add the cauliflower florets, reduce the heat to low, cover the pot, and gently steam for about 20 minutes. You want the cauliflower to be fork-tender—not mushy—ready to absorb the creamy magic that comes next.
Step 2: Process the Cauliflower
Carefully transfer the steamed cauliflower to a food processor using a slotted spoon, leaving the broth behind for now. This step ensures that the puree is rich and concentrated in flavor, with no excess liquid diluting it.
Step 3: Create the Butter Mixture
Return to your pot and whisk the cubed unsalted butter into about 3 tablespoons of the hot chicken broth until completely smooth. This mixture is the key to achieving that luxuriously creamy texture and bright buttery flavor that sets this puree apart.
Step 4: Blend Everything Together
Pour the butter and broth mixture into the food processor along with the chopped fresh thyme, a few cracks of black pepper, and salt to taste. Blend until the puree is perfectly smooth and silky. If the texture feels too thick or stiff, simply add more warm broth a little at a time until you get that dreamily creamy consistency.
Step 5: Final Touch and Serve
Give the puree one last taste for seasoning adjustments, and then serve it warm. This cauliflower puree is a versatile side that adds elegance to any meal with its buttery flavor and smooth softness.
How to Serve Gordon Ramsay Cauliflower Puree Recipe
Garnishes
A sprinkle of fresh thyme or a twist of cracked black pepper on top adds a pop of color and freshness that beautifully complements the creamy puree. For a touch of indulgence, a small pat of butter melting on top just before serving can elevate the dish even further.
Side Dishes
This puree pairs wonderfully with roasted meats like chicken, beef, or pork, as it offers a creamy counterbalance to richer proteins. It’s also fantastic alongside sautéed greens or roasted root vegetables, adding smooth texture to your plate.
Creative Ways to Present
For dinner parties, consider piping the cauliflower puree onto plates using a pastry bag for a refined look. You can also spread it as a base under seared scallops or grilled fish, turning a simple meal into a restaurant-worthy experience. A drizzle of herb-infused oil or a sprinkle of toasted nuts can add unexpected texture and visual interest.
Make Ahead and Storage
Storing Leftovers
If you have leftover puree, transfer it to an airtight container and store it in the refrigerator for up to three days. The flavors will mellow slightly, but it remains delicious when reheated gently.
Freezing
The cauliflower puree freezes well, making it perfect for batch cooking. Portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the puree gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of warm broth or milk to restore its creamy texture as it warms up. Avoid overheating to keep that silky smooth mouthfeel intact.
FAQs
Can I make this Gordon Ramsay Cauliflower Puree Recipe vegan?
Absolutely! You can replace the chicken broth with vegetable broth and use a plant-based butter or olive oil instead of unsalted butter to keep it creamy yet vegan-friendly.
What can I do if I don’t have a food processor?
A high-speed blender works just as well for achieving a super smooth puree. Alternatively, use an immersion blender directly in the pot, but you may need to work a bit longer to reach that silky consistency.
Is it possible to use frozen cauliflower for this puree?
Yes, frozen cauliflower can be used if fresh is not available. Just thaw and drain any excess liquid before steaming and pureeing to avoid a watery texture.
How do I adjust the seasoning if I want a richer flavor?
Feel free to increase the butter slightly or add a touch of cream or crème fraîche. Also, a pinch of nutmeg or garlic can add depth without overpowering the delicate cauliflower.
Can this puree be served cold?
While traditionally served warm, the cauliflower puree can be chilled and enjoyed as a creamy dip or spread, though warming it will showcase the flavors and texture best.
Final Thoughts
There’s something truly magical about transforming simple cauliflower into a decadent, smooth treat with the Gordon Ramsay Cauliflower Puree Recipe. Whether you are looking for a comforting weeknight side or a special component for an elegant meal, this puree ticks all the boxes. Give it a try—you’ll soon see why it holds a special place in so many hearts and kitchens.
Print
Gordon Ramsay Cauliflower Puree Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: British
Description
Gordon Ramsay’s Cauliflower Puree is a silky smooth, buttery vegetable dish that combines steamed cauliflower with a flavorful chicken broth base, fresh thyme, and butter. This creamy puree makes an elegant, low-carb side that pairs perfectly with a variety of main courses.
Ingredients
Main Ingredients
- 900g cauliflower (florets only)
- 240ml chicken broth (low-sodium)
- 42g unsalted butter, cubed
- 5g fresh thyme, chopped
- 5g salt, plus to taste
- Black pepper, to taste
Instructions
- Boil broth: Bring chicken broth and 5g salt to a boil in a wide pot to prepare the steaming liquid.
- Steam cauliflower: Add cauliflower florets, reduce heat to low, cover the pot, and steam for 20 minutes or until the cauliflower is fork-tender.
- Transfer cauliflower: Using a slotted spoon, transfer the steamed cauliflower florets to a food processor for blending.
- Make butter mixture: In the empty pot, whisk the cubed unsalted butter into 3 tablespoons of the hot chicken broth until the mixture is smooth and emulsified.
- Add seasonings and puree: Pour the warm butter mixture into the food processor along with chopped fresh thyme, black pepper, and additional salt to taste.
- Blend until smooth: Blend the mixture until completely smooth and creamy. Adjust the texture by adding more warm broth if necessary.
- Serve: Serve the cauliflower puree warm as a creamy, flavorful side dish.
Notes
- Use low-sodium chicken broth to control salt levels and keep the dish balanced.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The puree can be made ahead and reheated gently with a splash of broth to maintain creaminess.
- Fresh thyme adds subtle herbal notes, but other herbs like parsley or chives can be used.
- For extra richness, you can finish the puree with a splash of cream if desired.
