Name: Cauliflower Purée (Gordon Ramsay’s Silky Side Dish)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: british
Ingredients: 900g cauliflower (florets only); 240ml low-sodium chicken broth; 5g salt, plus more to taste; 42g unsalted butter, cubed; 5g fresh thyme, chopped; Black pepper, to taste

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If you’ve only ever seen cauliflower on a crudité platter or roasted as a main, get ready to fall in love with this luxurious take. This Cauliflower Purée is creamy, velvety smooth, and loaded with buttery flavor—exactly what you’d expect from a Gordon Ramsay classic. It’s simple, elegant, and surprisingly easy to master at home.

This dish makes a stunning side for steak, roasted chicken, fish, or even vegetarian mains. With just a few high-quality ingredients, this purée transforms humble cauliflower into something genuinely restaurant-worthy. It’s proof that sometimes, less is more—especially when you’re working with technique.

Cauliflower Purée (Gordon Ramsay’s Silky Side Dish)

Why You’ll Love This Recipe

Ultra creamy and smooth – No chunks, no graininess—just silky perfection.
Elegant but easy – Just a few ingredients and one pot.
Better than mashed potatoes – Lower in carbs but just as satisfying.
Refined side dish – Perfect for holidays or upscale dinners.
Customizable – Easily tweak herbs, broth, or fats for your dietary needs.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

900g cauliflower florets (about 1 medium-large head)
240ml low-sodium chicken broth
5g salt (plus more to taste)
42g unsalted butter, cubed
5g fresh thyme, finely chopped
Black pepper, to taste

Instructions

Step 1: Boil the Broth
In a wide pot, bring the chicken broth and salt to a boil. This creates a flavorful base to gently steam the cauliflower without waterlogging it.

Step 2: Steam the Cauliflower
Add the cauliflower florets to the pot, reduce the heat to low, cover, and steam for 20 minutes. The florets should be very soft and easily pierced with a fork.

Step 3: Prep for Blending
Using a slotted spoon, transfer the steamed cauliflower to a food processor. Leave the remaining broth in the pot.

Step 4: Create the Butter Mixture
Whisk the cubed butter into 3 tablespoons of the hot broth in the pot until it’s fully melted and emulsified.

Step 5: Blend It Smooth
Pour the butter mixture over the cauliflower in the processor. Add chopped thyme, a pinch of black pepper, and more salt if needed. Blend until ultra-smooth. You can add a little extra warm broth for a looser texture if desired.

Step 6: Serve and Enjoy
Spoon the purée onto plates or into a serving bowl and serve warm. It’s ready to complement any dish with rich, comforting elegance.

Variations

Vegetarian version: Swap chicken broth for vegetable broth.
Dairy-free: Use olive oil or vegan butter in place of regular butter.
Cheesy twist: Blend in a handful of grated parmesan or aged cheddar.
Garlic lovers: Sauté 1–2 cloves of garlic in the butter before blending.
Spiced version: Add a pinch of nutmeg or white pepper for depth.

Heating & Storage

To Store:
Let the purée cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.

To Reheat:
Reheat gently in a saucepan over low heat, stirring often. Add a splash of broth to loosen the texture if needed. You can also reheat in the microwave in 30-second bursts.

To Freeze:
Yes, cauliflower purée freezes well! Cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen cauliflower?

Yes, but the texture may be slightly more watery. Steam it well and reduce liquid when blending.

Do I need a food processor?

A high-speed blender or immersion blender also works. Just make sure it gets very smooth.

What can I serve with cauliflower purée?

It pairs beautifully with steak, grilled chicken, lamb chops, seared scallops, or roasted vegetables.

Can I use cream instead of broth?

For a richer version, you can use half cream and half broth. Just don’t let it overpower the cauliflower.

How do I avoid a grainy texture?

Steam the cauliflower until completely soft and blend while it’s still hot. Don’t rush the process.

Can I make it ahead of time?

Absolutely. It reheats beautifully—perfect for meal prep or dinner parties.

How do I thicken it if it’s too loose?

Let it sit a few minutes or blend in a bit of mashed potato or more cauliflower.

Can I use herbs other than thyme?

Yes! Try chives, tarragon, or parsley for different flavor profiles.

Is this keto-friendly?

Yes, it’s low in carbs and high in fat—ideal for a keto or low-carb diet.

Does it taste like mashed potatoes?

It’s lighter and slightly more earthy, but the texture and richness are comparable.

Conclusion

This Cauliflower Purée is proof that a side dish can steal the spotlight. With its velvety texture, rich buttery flavor, and subtle herbal notes, it elevates any meal from simple to spectacular. Whether you’re hosting a dinner party or looking to shake up your weeknight sides, this recipe is a keeper—and surprisingly easy, even if you’re not Gordon Ramsay.