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

Recipe by Gordon RamsayCourse: Appetizers and SidesCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

227

kcal

Ingredients

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

Directions

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.