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 build a tasty base that gets even better with butter and fresh herbs.

I first whipped up this cauliflower mash at a dinner where many guests were counting carbs. The happy shock on their faces when they realized they weren't missing potatoes at all made me add this to my go-to recipes right away.

Ingredients

• 900g cauliflower florets: Stick with just the tops for the creamiest blend without any stringy bits
• 240ml low sodium chicken broth: Adds flavor depth but won't make things too salty
• 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-quality feel
• 5g fresh thyme chopped: Gives an earthy aroma that works so well with cauliflower
• Black pepper to taste: Provides subtle warmth that cuts through the creaminess

Step-by-Step Instructions

Get Your Broth Ready:

Add the chicken broth to a wide saucepan with 5g of salt. Bring it up to a gentle bubble over medium high heat. A wider pot lets the cauliflower steam more evenly than a tall narrow one.

Cook The Cauliflower:

Toss in the cauliflower florets and quickly turn down the heat to low. Pop on a tight lid and let everything steam for exactly 20 minutes. You'll know they're done when a fork slides through super easily but they aren't soggy.

Scoop And Save Liquid:

Use a slotted spoon to gently move the steamed cauliflower into your food processor. The florets should be soft enough to break easily but not totally mushy. Keep the cooking liquid nearby for the next part.

Make Your Butter Mixture:

Go back to the pot with the hot broth and drop in the cold butter cubes. The temperature difference helps make everything blend together smoothly. Keep whisking until all butter melts and looks silky – you'll need about 3 tablespoons of this mix.

Mix And Flavor:

Pour your butter mix into the food processor with the cauliflower. Sprinkle in the chopped thyme, crack in some black pepper, and add salt to your liking. You want the herbs spread all through the mixture.

Blend Until Smooth:

Run the processor until everything looks completely smooth, stopping to push down the sides as needed. This usually takes 2-3 minutes for that fancy restaurant smoothness. If it seems too thick, add warm broth one spoon at a time until it looks just right.

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I won't budge on the butter in this dish. I once tried making a lighter version with just a bit of olive oil, but it wasn't nearly as smooth and luxurious. That rich buttery finish is what makes folks remember this cauliflower blend, especially when you're serving it to people who might doubt a veggie can replace potatoes.

Temperature Matters

Getting the temp right for this blend makes a huge difference. When it's too hot, you get that strong cabbage family smell from the cauliflower. I like serving it warm but not burning hot, which lets the buttery richness stand out while toning down those strong veggie notes. Let it sit about 5 minutes after blending and you'll get the best flavor.

Make Ahead Tips

This cauliflower mash warms up great, so it's perfect for planning ahead or holiday meals. Keep it in a sealed container in your fridge for up to 3 days. When warming it up, add a splash of hot broth or milk and stir gently on low heat. Don't use the microwave as it can make some spots too hot while others stay cold. I often fix a double batch on Sundays to pair with proteins all week for quick fancy meals.

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Tasty Pairings

The mild, slightly nutty taste of this blend goes with almost anything. It's amazing next to roasted meats, particularly beef tenderloin or lamb chops where the creamy blend catches all those tasty meat juices. For a veggie option, try topping it with roasted wild mushrooms and a splash of truffle oil. My top choice is serving it with pan-seared scallops and crispy pancetta – the mix of textures really wows everyone at the table.

Frequently Asked Questions

→ Why does this puree stand out?

Steaming cauliflower in broth and adding fresh thyme gives it a deep, aromatic flavor.

→ Can it be made vegetarian?

Absolutely! Swap the chicken broth for vegetable stock or water to keep it vegetarian-friendly.

→ How do I get it super smooth?

Steam the cauliflower instead of boiling, and use a warm blender or food processor for a perfect creamy texture.

→ What pairs nicely with this dish?

It’s great with roasted meat, chicken, or as part of a vegetarian spread. A drizzle of olive oil is a nice touch too.

→ Is it okay to prepare ahead?

Yes! You can make it in advance. When reheating, use low heat and stir in a splash of broth to refresh the consistency.