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
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1 large head cauliflower, cut into florets
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2 cups whole milk or heavy cream
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3 tbsp unsalted butter
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Salt, to taste
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Freshly ground white pepper, to taste
- Optional: pinch of ground nutmeg or garlic powder
Instructions
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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. -
Drain and Reserve Liquid:
Using a slotted spoon, transfer cauliflower to a blender or food processor. Reserve the cooking liquid. -
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. -
Season:
Season with salt, white pepper, and optional nutmeg or garlic powder. Blend briefly again to combine. -
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
