Cauliflower Puree Gordon Ramsay (Print Version)
# Ingredients:
01 -
240ml low-sodium chicken broth
02 -
900g cauliflower, just the florets
03 -
42g cubed unsalted butter
04 -
Black pepper for seasoning
05 -
5g chopped fresh thyme
06 -
5g salt, plus additional if needed
# Instructions:
01 -
In a large pan, heat up the chicken broth with some salt until it’s bubbling.
02 -
Toss in the cauliflower, cover, and simmer on low for 20 minutes until it’s soft enough for a fork to slide in.
03 -
Using a slotted spoon, scoop the cauliflower into your food processor.
04 -
Stir 3 tablespoons of the hot broth with the butter in your pan until it’s silky and combined.
05 -
Add the butter mix, thyme, pepper, and some extra salt to the processor. Blend till creamy and, if needed, thin it out with a bit more broth.
06 -
Best served warm.
# Notes:
01 -
Go for steaming instead of boiling—it keeps the flavor and texture just right.
02 -
Use warm broth to heat up your food processor bowl first. Helps with a smoother mash!
03 -
Drizzle a little olive oil on top if you’re having it with roasted meats. Ties everything together.
04 -
Serve it while it’s warm, not too hot. Super-hot cauliflower can taste too sharp.