This easy and creamy cauliflower puree is a simple, nutritious side dish that’s perfect for any meal. Made with just a few common ingredients like cauliflower, butter, and chicken broth, it’s both comforting and versatile. You can customize the seasoning to suit your taste, making it a delicious addition to any dinner table.
Ingredients Needed:
- 900g cauliflower
- 240ml chicken broth
- 5g salt, plus more to taste
- 42g unsalted butter, cut into chunks
- 5g fresh thyme, chopped
- Freshly ground black pepper, to taste
How To Make Cauliflower Puree Recipe?
- Boil the Broth: In a large pot, bring 240ml (1 cup) chicken broth and 5g (1 tsp) salt to a boil.
- Cook the Cauliflower: Add 900g (2 lbs) cauliflower pieces to the pot. Once the broth returns to a boil, reduce the heat to low, cover, and steam the cauliflower for 20 minutes, or until it’s very soft.
- Prepare the Puree: Using a slotted spoon, transfer the cauliflower into a food processor. Set aside.
- Combine Butter and Broth: In the pot, mix 42g (3 tbsp) unsalted butter with 45ml (3 tbsp) of the leftover chicken broth. Stir until smooth and creamy.
- Season the Puree: Add salt, freshly ground black pepper and 5g (1 tsp) chopped fresh thyme to taste. Blend everything in the food processor until smooth.
Recipe Tips:
- Steam the cauliflower well: Make sure the cauliflower is very soft to get a smooth puree.
- Use fresh thyme: Fresh thyme gives better flavor than dried thyme in this recipe.
- Blend in batches if needed: If your food processor is small, blend the cauliflower in parts for a smooth texture.
- Add broth slowly: If you want a thinner puree, add more broth slowly until it’s the right thickness.
- Taste as you go: Always taste and adjust salt, pepper, or thyme before serving.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the cauliflower puree to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the puree to room temperature, then freeze it in a freezer-safe container for up to 2 months.
- Reheat: Warm the puree in a saucepan over low heat, adding some chicken broth to thin it if necessary.
Nutrition Facts:
- Calories: 227 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 53mg
- Sodium: 1568mg
- Potassium: 1010mg
- Total Carbohydrate: 18g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 8g
Gordon Ramsay Cauliflower Puree Recipe
Description
This easy and creamy cauliflower puree is a simple, nutritious side dish that’s perfect for any meal. Made with just a few common ingredients like cauliflower, butter, and chicken broth, it’s both comforting and versatile. You can customize the seasoning to suit your taste, making it a delicious addition to any dinner table.
Ingredients
Instructions
- Boil the Broth: In a large pot, bring 240ml (1 cup) chicken broth and 5g (1 tsp) salt to a boil.
- Cook the Cauliflower: Add 900g (2 lbs) cauliflower pieces to the pot. Once the broth returns to a boil, reduce the heat to low, cover, and steam the cauliflower for 20 minutes, or until it’s very soft.
- Prepare the Puree: Using a slotted spoon, transfer the cauliflower into a food processor. Set aside.
- Combine Butter and Broth: In the pot, mix 42g (3 tbsp) unsalted butter with 45ml (3 tbsp) of the leftover chicken broth. Stir until smooth and creamy.
- Season the Puree: Add salt, freshly ground black pepper and 5g (1 tsp) chopped fresh thyme to taste. Blend everything in the food processor until smooth.
Notes
- Steam the cauliflower well: Make sure the cauliflower is very soft to get a smooth puree.
- Use fresh thyme: Fresh thyme gives better flavor than dried thyme in this recipe.
- Blend in batches if needed: If your food processor is small, blend the cauliflower in parts for a smooth texture.
- Add broth slowly: If you want a thinner puree, add more broth slowly until it’s the right thickness.
- Taste as you go: Always taste and adjust salt, pepper, or thyme before serving.
Gordon Ramsay Cauliflower Puree Recipe