What the heck is this?
So you’re over mashed potatoes but still want something smooth, buttery, and wildly good-looking on your plate? Enter this cauliflower purée — Gordon Ramsay’s go-to for a reason. It’s velvety, rich, and low-key impressive without being high-maintenance. Whether you’re plating it under scallops, roasted chicken, or just eating it straight off the spoon (no judgment), this purée is creamy, dreamy, and about to become your new signature side. Oh, and it’s low-carb but doesn’t act like it. Pure elegance in a bowl.
Why You’ll Love This Recipe
Silky smooth texture without cream overload
Super simple, super luxe
Pairs with basically everything — steak, fish, veggies
Way healthier than mashed potatoes but still cozy
It’s literally just cauliflower, butter, broth, and magic
You’ll feel like a fine-dining chef in 25 minutes flat
The Good Stuff You’ll Need
1 head cauliflower, cut into small florets
1 cup chicken broth (or veg broth to keep it veg-friendly)
1 tsp kosher salt
3 tbsp unsalted butter, cold and cubed
1 tsp fresh thyme, chopped
Black pepper to taste
Let’s Do This
Step 1: Simmer That Cauliflower
Bring your broth and salt to a gentle boil in a saucepan.
Add the cauliflower florets. Cover and simmer over medium-low heat for 15–20 minutes, or until the cauliflower is fork-tender and basically falling apart.
Don’t rush it — soft cauliflower is key for that silky texture.
Step 2: Blend It Like You Mean It
Scoop the cauliflower into a blender or food processor (or use an immersion blender if you’re living that minimalist life).
Add butter, thyme, and about 2–3 tablespoons of the cooking broth.
Blend until completely smooth. Like no lumps, no chunks — just cloud-level creaminess.
If it’s too thick, add a splash more broth.
Step 3: Taste and Finish
Season with pepper, maybe a pinch more salt.
Spoon it into a bowl or plate it under whatever you’re serving.
Optional but amazing: drizzle with olive oil or add a sprinkle of chives or parmesan if you’re feeling extra.
Serving Suggestions
Serve it under seared scallops and watch jaws drop.
Perfect with steak, roast chicken, or pork tenderloin.
Need a vegetarian meal? Pair it with crispy chickpeas or grilled mushrooms.
Bonus points if you swirl it with pesto or truffle oil.
Switch It Up
Add roasted garlic to the blender for serious depth.
Stir in a splash of cream if you’re not watching the dairy.
Want it spicy? A pinch of cayenne or white pepper works wonders.
For a smoky twist, try a few drops of smoked paprika or chipotle oil.
Make-Ahead Tips
Yes, you can totally make this ahead.
Store it in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop over low heat, stir often, and add a splash of broth if needed.
Freezes like a champ — thaw overnight in the fridge and reblend to revive.
Questions People Actually Ask
Q: Can I use frozen cauliflower?
A: You can, but fresh gives a smoother, more luxurious result.
Q: Is this keto?
A: Yup, it’s totally keto-friendly.
Q: What if I don’t have a blender?
A: Use an immersion blender or a potato masher for a rustic texture (just don’t expect it to be silky).
Q: Can I make it vegan?
A: Absolutely — use veggie broth and plant-based butter.
Q: Does it taste like cauliflower?
A: Kind of, but in the best possible way. The butter and thyme mellow it out.
Gordon Ramsay’s Cauliflower Purée: The Side Dish That Thinks It’s Fancy
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
So you’re over mashed potatoes but still want something smooth, buttery, and wildly good-looking on your plate? Enter this cauliflower purée — Gordon Ramsay’s go-to for a reason. It’s velvety, rich, and low-key impressive without being high-maintenance. Whether you’re plating it under scallops, roasted chicken, or just eating it straight off the spoon (no judgment), this purée is creamy, dreamy, and about to become your new signature side. Oh, and it’s low-carb but doesn’t act like it. Pure elegance in a bowl.
Ingredients
1 head cauliflower, cut into small florets
1 cup chicken broth (or veg broth to keep it veg-friendly)
1 tsp kosher salt
3 tbsp unsalted butter, cold and cubed
1 tsp fresh thyme, chopped
Black pepper to taste
Instructions
Step 1: Simmer That Cauliflower
Bring your broth and salt to a gentle boil in a saucepan.
Add the cauliflower florets. Cover and simmer over medium-low heat for 15–20 minutes, or until the cauliflower is fork-tender and basically falling apart.
Don’t rush it — soft cauliflower is key for that silky texture.
Step 2: Blend It Like You Mean It
Scoop the cauliflower into a blender or food processor (or use an immersion blender if you’re living that minimalist life).
Add butter, thyme, and about 2–3 tablespoons of the cooking broth.
Blend until completely smooth. Like no lumps, no chunks — just cloud-level creaminess.
If it’s too thick, add a splash more broth.
Step 3: Taste and Finish
Season with pepper, maybe a pinch more salt.
Spoon it into a bowl or plate it under whatever you’re serving.
Optional but amazing: drizzle with olive oil or add a sprinkle of chives or parmesan if you’re feeling extra.
Notes
Serve it under seared scallops and watch jaws drop.
Perfect with steak, roast chicken, or pork tenderloin.
Need a vegetarian meal? Pair it with crispy chickpeas or grilled mushrooms.
Bonus points if you swirl it with pesto or truffle oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~115 kcal per serving
- Fat: ~10g
- Carbohydrates: ~8g
- Protein: ~3g