How to make a purée Gordon Ramsay style?

To make a Gordon Ramsay-style purée, keep it simple and flavorful. Steam your veggies (like cauliflower), use broth instead of water, and always add richness—like butter or a dash of cream. Then blend until velvety smooth. His secret? Steaming instead of boiling, and seasoning at every step.

How do I make cauliflower puree?

Start by steaming cauliflower florets in broth until they’re fork-tender. Then blend them with a bit of butter, salt, pepper, and herbs like thyme. Adjust the texture with warm broth as needed. The result should be silky, not soupy. Our full Gordon Ramsay cauliflower puree recipe has all the step-by-step details.

Why is my cauliflower puree grainy?

Grainy puree usually means one of two things: the cauliflower wasn’t cooked long enough or it wasn’t blended long enough. Make sure the florets are super soft before blending, and use a high-powered blender or food processor. Don’t be afraid to add a little warm broth to help smooth it out.

How to thicken up cauliflower puree?

If your puree feels too thin, blend in more steamed cauliflower or let it sit uncovered over low heat to evaporate excess liquid. You can also add a pat of butter or a spoonful of cream cheese to give it body—just don’t go overboard, or it’ll lose that light texture.

Gordon Ramsay Cauliflower Puree – 7 Easy Steps to Wow

Name: Gordon Ramsay Cauliflower Puree Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 900g (about 2 lbs) cauliflower florets, fresh; 240ml (1 cup) low-sodium chicken broth; 5g salt, plus more to taste; 42g (3 tablespoons) unsalted butter, cubed; 5g (1 tsp) fresh thyme, chopped; Freshly ground black pepper, to taste; Optional: drizzle of olive oil for serving

Gordon Ramsay Cauliflower Puree Recipe

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This Gordon Ramsay-inspired cauliflower puree is ultra-smooth, buttery, and packed with subtle flavor. It’s a sophisticated, low-carb side dish that’s shockingly simple to prepare. Made with just a few fresh ingredients and ready in under 30 minutes, it’s perfect for pairing with fish, chicken, or beef—or serving as a mash alternative at your next dinner party.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Side Dish
Method: Steaming & Blending
Cuisine: British
Diet: Gluten Free

Ingredients

Scale

900g (about 2 lbs) cauliflower florets, fresh
240ml (1 cup) low-sodium chicken broth
5g salt, plus more to taste
42g (3 tablespoons) unsalted butter, cubed
5g (1 tsp) fresh thyme, chopped
Freshly ground black pepper, to taste
Optional: drizzle of olive oil for serving

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Instructions

Boil the Broth: In a wide pot, bring chicken broth and 5g of salt to a boil over medium-high heat.
Steam the Cauliflower: Add cauliflower florets to the pot. Reduce heat to low, cover with a lid, and let steam for about 20 minutes until very tender.
Transfer to Blender: Using a slotted spoon, move the steamed cauliflower into a food processor or high-powered blender.
Make the Butter Broth: Whisk the cubed butter into 3 tablespoons of the remaining hot broth until fully melted and emulsified.
Blend Until Smooth: Pour the butter mixture over the cauliflower. Add chopped thyme, a few twists of black pepper, and extra salt if needed. Blend until completely smooth and creamy.
Adjust & Serve: If needed, add a spoonful or two of warm broth to thin the puree. Serve warm, not piping hot. Garnish with olive oil and fresh herbs if desired.

Notes

Steam, don’t boil: This keeps the puree from turning watery.
Warm the blender bowl: A little hot broth helps prevent the butter from seizing up.
Finish smart: A touch of olive oil bridges the flavors beautifully when served with roasted meats or seafood.
Avoid overheating: Overheating exaggerates the cauliflower’s natural bitterness—serve gently warmed.

Find it online: https://cookingwithramsay.com/gordon-ramsay-cauliflower-puree-recipe/