Achieving a restaurant-quality side dish at home is simpler than you think with this Gordon Ramsay Cauliflower Puree Recipe. This method transforms humble cauliflower into an impossibly smooth, rich, and elegant puree that rivals any fine dining version. After testing various techniques, I’ve found that simmering the florets in broth, rather than water, builds a deeply savory foundation that makes this puree truly special.

Gordon Ramsay Cauliflower Puree Recipe

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Author: Dorothy Miller

Ingredients

Scale

900g cauliflower (florets only)
240ml chicken broth (low-sodium)
5g salt, plus to taste
42g unsalted butter, cubed
5g fresh thyme, chopped
Black pepper, to taste

Instructions

Bring chicken broth and salt to a boil in a wide pot.
Add cauliflower florets. Reduce to low, cover, and steam for 20 minutes until fork-tender.

Transfer cauliflower to a food processor with a slotted spoon.
In the pot, whisk butter into 3 tbsp of hot broth until smooth.

Pour butter mixture into processor with thyme, pepper, and salt to taste.
Blend until completely smooth. Adjust texture with warm broth if needed.

Serve warm.

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Gordon Ramsay Cauliflower Puree Recipe Easy