Gordon Ramsay Cauliflower Puree Recipe
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.