Smooth Cauliflower Puree

This velvety cauliflower blend by Gordon Ramsay turns an ordinary veggie into a fancy side that matches the luxury of classic mashed potatoes but cuts way down on carbs. By steaming cauliflower in broth instead of water, you get a flavor foundation that butter and fresh herbs take to the next level.

I whipped up this cauliflower blend first for a dinner where many guests were counting carbs. When I saw their faces light up after tasting it, realizing they weren't missing potatoes at all, I knew this would be a staple in my cooking forever.

Ingredients

• 900g cauliflower florets: Stick to just florets for the creamiest mix without tough stems
• 240ml low sodium chicken broth: Adds rich taste without too much salt
• 5g salt plus more to taste: Good seasoning brings out the natural sweetness in cauliflower
• 42g unsalted butter cubed: Creates that smooth luxury and restaurant-worthy feel
• 5g fresh thyme chopped: Brings an earthy aroma that works perfectly with cauliflower
• Black pepper to taste: Gives a subtle kick that cuts through the creaminess

Step-by-Step Instructions

Get Your Broth Ready:

Add chicken broth to a wide pot with 5g salt. Bring to a soft boil over medium high heat. A wider pot helps the cauliflower steam more evenly than a tall one would.

Cook The Cauliflower:

Drop cauliflower florets into the boiling broth and right away turn down the heat to low. Put the lid on tight and let everything steam for 20 minutes exactly. You want florets super soft when poked but not soggy.

Save Some Cooking Liquid:

With a slotted spoon, move the steamed cauliflower to a food processor. It should break apart with little effort but still keep some shape. Don't dump the cooking liquid - you'll need it soon.

Mix In The Butter:

Go back to your pot with the hot broth and drop in cold butter cubes. The hot-cold mix helps everything blend smoothly. Keep whisking until butter fully melts and looks silky - about 3 tablespoons of this mix will work perfectly.

Add Flavor:

Pour your butter mix into the food processor with the cauliflower. Toss in chopped fresh thyme, some black pepper, and adjust salt as needed. Make sure herbs spread evenly throughout.

Blend Until Smooth:

Run the processor until everything turns completely smooth, stopping now and then to push down what sticks to the sides. This usually takes 2-3 minutes to get that fancy restaurant smoothness. If it's too thick, add warm broth one spoon at a time until it's just right.

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I won't budge on using butter in this dish. Once I tried making it healthier with just a bit of olive oil, but it wasn't nearly as smooth and rich. That buttery finish is what makes this cauliflower blend truly special, especially when you're serving folks who might doubt a veggie can replace potatoes.

Temperature Matters

How hot you serve this blend really changes the taste. When it's too hot, you'll notice that cabbage-family smell from the cauliflower. I like it warm instead of steaming hot, which lets you taste more of the butter while toning down those strong veggie notes. Just let it sit about 5 minutes after blending for the best flavor.

Make Ahead Tips

This cauliflower mix warms up great, so it's perfect for busy weeks or holiday planning. Keep it in the fridge in a sealed container up to 3 days. When you warm it up, add a splash of hot broth or milk and stir slowly over low heat. Don't use the microwave - it heats unevenly and ruins the texture. I often make twice as much on Sundays so I can pair it with different proteins all week for quick fancy meals.

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Perfect Pairings

The mild nutty taste of this blend goes with almost anything. It's amazing with roasted meats, particularly beef tenderloin or lamb chops where it works as a smooth base for rich sauces. For a meatless option, top it with roasted wild mushrooms and a bit of truffle oil. My favorite way to serve it is with seared scallops and crispy pancetta - the mix of textures makes an unforgettable dish.

Frequently Asked Questions

→ What makes this dish special?

Cooking the cauliflower in stock and adding fresh thyme give it a unique, flavorful twist.

→ Can I make it without chicken broth?

Totally! Just swap the chicken broth for veggie stock or even water for a meat-free version.

→ What’s the secret to smooth puree?

Steaming the cauliflower instead of boiling it and blending it thoroughly in a warm processor bowl works wonders.

→ What pairs well with this puree?

It’s fantastic with roasted chicken, lamb, or as part of a plant-based meal. A little olive oil drizzle ups the taste.

→ Can I prep it early?

Sure, make it ahead and gently reheat later. Add a splash of broth to refresh the texture if it thickens.