Gordon Ramsay Cauliflower Puree (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900g cauliflower florets
02 -
240ml low-sodium chicken broth
03 -
5g salt
04 -
42g unsalted butter, cubed
05 -
5g fresh thyme, chopped
06 -
Black pepper, to taste
# Instructions:
01 -
Bring chicken broth and salt to a boil in a wide pot.
02 -
Add cauliflower florets. Reduce to low, cover, and steam for 20 minutes until fork-tender.
03 -
Transfer cauliflower to a food processor with a slotted spoon.
04 -
In the pot, whisk butter into 3 tablespoons of hot broth until smooth.
05 -
Pour butter mixture into processor with thyme, pepper, and salt to taste. Blend until completely smooth. Adjust texture with warm broth if needed.
06 -
Serve the purée warm.
# Notes:
01 -
Steam, don’t boil cauliflower for optimal texture and flavor.
02 -
Warm your food processor bowl with a little hot broth for a smoother blend.
03 -
Finish with a drizzle of olive oil if serving with roasted meat to enhance the dish.
04 -
Serve warm, not hot, as excess heat can exaggerate the cauliflower 'brassica' flavor.