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Why You’ll Love This Recipe

This cauliflower puree is luxuriously smooth and velvety, yet easy to prepare with minimal ingredients. It’s a healthy, low-carb option packed with flavor and works beautifully with meats, fish, or roasted vegetables. The technique focuses on gentle cooking and careful blending for a perfect texture every time.

Ingredients

  • 1 large head cauliflower, cut into florets

  • 2 cups whole milk or heavy cream

  • 3 tbsp unsalted butter

  • Salt and freshly ground white pepper, to taste

  • Optional: pinch of ground nutmeg or garlic powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook Cauliflower:

    • In a large saucepan, combine cauliflower florets and milk or cream.

    • Bring to a simmer over medium heat.

    • Cook gently until cauliflower is very tender, about 15-20 minutes.

  2. Drain and Reserve Liquid:

    • Using a slotted spoon, transfer cauliflower to a blender or food processor.

    • Reserve the cooking liquid.

  3. Puree:

    • Add butter and a small amount of reserved liquid to the blender.

    • Blend until very smooth, adding more liquid as needed to reach desired consistency.

  4. Season:

    • Season with salt, white pepper, and optional nutmeg or garlic powder.

    • Blend again briefly to combine.

  5. Serve:

    • Warm the puree gently if needed.

    • Serve as a creamy side dish or base for your main course.

Servings and Timing

  • Servings: 4

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes

Variations

  • Garlic Cauliflower Puree: Add roasted garlic cloves before blending.

  • Cheesy: Stir in grated Parmesan or cheddar cheese.

  • Herbed: Add fresh herbs like chives or thyme.

  • Vegan: Use plant-based milk and butter alternatives.

  • Spiced: Add a pinch of cayenne or smoked paprika for subtle heat.

Storage/Reheating

  • Storage: Store leftover puree in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat gently on the stove or microwave, adding a splash of milk to loosen if needed.

FAQs

Can I use frozen cauliflower?

Yes, thaw completely and adjust cooking time accordingly.

Why use white pepper instead of black?

White pepper adds gentle heat without dark specks, keeping the puree smooth and visually clean.

How do I get a silky smooth puree?

Cook cauliflower until very soft and blend thoroughly with enough liquid.

Can I prepare this ahead?

Yes, refrigerate and reheat gently before serving.

What can I serve with cauliflower puree?

Pairs well with roasted meats, grilled fish, or steamed vegetables.

Can I freeze the puree?

Yes, freeze in airtight containers for up to 1 month.

How do I avoid watery puree?

Drain cauliflower well and control added liquid during blending.

Can I add cream cheese or sour cream?

Yes, for extra richness and tang.

Is this recipe low-carb?

Yes, cauliflower is a great low-carb alternative to potatoes.

Can I use a blender instead of food processor?

Yes, but blend in batches for even texture.

Conclusion

Gordon Ramsay’s Cauliflower Puree is a refined, creamy, and versatile side dish that transforms humble cauliflower into a restaurant-quality delight. Its smooth texture and subtle flavors make it a perfect partner for a variety of main courses, offering a delicious, healthy alternative to traditional mashed potatoes.

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Gordon Ramsay Cauliflower Puree

Gordon Ramsay Cauliflower Puree

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Blending
  • Cuisine: British
  • Diet: Gluten Free
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Description

Gordon Ramsay’s Cauliflower Puree is a silky, creamy, and elegant side dish that elevates simple cauliflower into a smooth, flavorful accompaniment perfect for meats, fish, or roasted vegetables. This low-carb, healthy puree is rich yet light, easy to make, and delivers restaurant-quality texture and taste with minimal ingredients.

Ingredients

  • 1 large head cauliflower, cut into florets

  • 2 cups whole milk or heavy cream

  • 3 tbsp unsalted butter

  • Salt, to taste

  • Freshly ground white pepper, to taste

  • Optional: pinch of ground nutmeg or garlic powder

Instructions

  1. Cook Cauliflower:
    In a large saucepan, combine cauliflower florets and milk or cream. Bring to a simmer over medium heat. Cook gently until cauliflower is very tender, about 15-20 minutes.

  2. Drain and Reserve Liquid:
    Using a slotted spoon, transfer cauliflower to a blender or food processor. Reserve the cooking liquid.

  3. Puree:
    Add butter and a small amount of the reserved liquid to the blender. Blend until very smooth, adding more liquid as needed to reach your desired consistency.

  4. Season:
    Season with salt, white pepper, and optional nutmeg or garlic powder. Blend briefly again to combine.

  5. Serve:
    Warm the puree gently if needed. Serve as a creamy side dish or base for your main course.

Notes

For a garlic twist, add roasted garlic cloves before blending.Stir in grated Parmesan or cheddar for a cheesy version.Fresh herbs like chives or thyme add lovely herbaceous notes.Use plant-based milk and butter for a vegan option.Add a pinch of cayenne or smoked paprika for subtle heat

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