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
Scale
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.
