Gordon Ramsay Cauliflower Puree Recipe
You know that moment when you taste something at a restaurant and think “how did they make this so good?”
That was me the first time I had properly made cauliflower puree.
Smooth as silk, buttery, rich, and absolutely nothing like the sad, watery cauliflower mash I’d been making at home.
Turns out, Gordon Ramsay’s been making this puree for years, and once you know his tricks, you’ll never look at cauliflower the same way again.
It’s creamy enough to rival mashed potatoes but somehow feels lighter. It pairs with literally everything from grilled steak to roasted chicken to seared fish.
And here’s what shocked me: it’s only got a handful of ingredients.
No fancy equipment needed. No culinary degree required.
Just you, a cauliflower, some butter, cream, and about 20 minutes. That’s it.
Let me show you how to make the creamiest, dreamiest cauliflower puree that’ll have everyone at your table asking for seconds (and the recipe).
⏱️ Quick Recipe Stats
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | 20 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
| Diet | Gluten-Free, Keto-Friendly, Low-Carb |
What You’ll Need
For the Cauliflower Puree:
- 1 large head cauliflower (about 2 pounds), cut into florets
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 cloves garlic, smashed
- 1 bay leaf
- Salt to taste
- White pepper to taste (black pepper works too, but white keeps it looking pristine)
- Fresh chives for garnish (optional)
Also Read: Beef Enchiladas
Tools You’ll Need:
- Large pot or Dutch oven
- High-powered blender or food processor
- Fine mesh strainer (optional, but recommended for ultimate smoothness)
- Rubber spatula
- Measuring cups and spoons
- Sharp knife and cutting board
🔥 Pro Tips
💡 DRY YOUR CAULIFLOWER
After boiling, drain the cauliflower really well. Like, shake-the-colander-aggressively well. Extra moisture is the enemy of creamy puree. Some chefs even pat it dry with paper towels.
💡 BLEND HOT
Always blend your cauliflower while it’s still hot. Cold cauliflower won’t get nearly as smooth, no matter how long you blend it. The heat helps break down the fibers and makes the butter and cream emulsify better.
💡 DON’T SKIP THE STRAINING
If you want that ultra-silky, restaurant-quality texture, push your puree through a fine mesh strainer after blending. It takes an extra 2 minutes but removes any fibrous bits.
💡 TEMPERATURE CONTROL
Keep your puree warm in a double boiler or a bowl set over simmering water if you’re not serving immediately. It can dry out if left sitting, so add a splash of cream or milk to bring it back to life.
💡 GO HEAVY ON THE FAT
This isn’t the time to be shy with butter and cream. The fat is what makes this puree so incredibly smooth and luxurious. You can adjust the amounts slightly, but don’t cut them in half or you’ll end up with something closer to baby food.
🔄 Substitutions and Variations
| Instead of This | Use This | The Result |
|---|---|---|
| Heavy cream | Full-fat coconut cream | Dairy-free, slightly sweet flavor |
| Heavy cream | Half-and-half | Lighter, fewer calories |
| Butter | Vegan butter or olive oil | Dairy-free alternative |
| White pepper | Black pepper | Same flavor, tiny dark specks |
| Regular garlic | Roasted garlic | Sweeter, mellower taste |
Flavor Boost Add-Ins:
✨ Fresh thyme or rosemary (add while cooking the cauliflower)
✨ Parmesan cheese (stir in 1/4 cup after blending for extra richness)
✨ Truffle oil (just a drizzle at the end for a fancy touch)
✨ Crispy bacon bits (stir in at the end for a smoky kick)
✨ Caramelized onions (blend in for extra depth)
Texture Variations:
Want it thicker? Use less cream.
Want it looser for drizzling? Add more milk.
The beauty of this recipe is how adaptable it is.
📅 Make Ahead Tips
| Timeframe | How to Store | How to Reheat |
|---|---|---|
| 2 days ahead | Airtight container in fridge | Low heat on stovetop, add splash of cream |
| Up to 3 months | Freezer-safe container | Thaw overnight in fridge, then reheat gently |
Pro tip: Never use the microwave to reheat. It makes the texture grainy and weird. Always use the stovetop with low heat and constant stirring.
👨🍳 How to Make Gordon Ramsay Cauliflower Puree
Step 1: Prep Your Cauliflower
Remove the leaves and core from your cauliflower head.
Cut it into roughly equal-sized florets so they cook evenly.
Give them a good rinse under cold water.
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Step 2: Cook the Cauliflower
Fill your large pot with water and add a generous pinch of salt. You want it to taste like the ocean.
Toss in the smashed garlic cloves and bay leaf.
Bring the water to a rolling boil, then add your cauliflower florets.
Cook for 12-15 minutes until the cauliflower is fork-tender. Like, you should be able to mash a floret easily against the side of the pot.
Step 3: Drain Thoroughly
This is where most people mess up.
Drain the cauliflower in a colander and give it a really good shake. Let it sit for a minute to steam off excess moisture.
Remove and discard the bay leaf and garlic cloves.
Step 4: Heat Your Dairy
While the cauliflower is draining, warm your cream, milk, and butter together in a small saucepan over low heat.
You don’t want it boiling, just warm enough that the butter melts completely.
Step 5: Blend Until Silky
Add the hot cauliflower to your blender or food processor.
Pour in the warm cream mixture.
Season with salt and white pepper.
Blend on high for 2-3 minutes. Don’t rush this step. Keep blending until it’s completely smooth with no visible chunks.
Stop halfway through, scrape down the sides with your spatula, then blend again.
Step 6: Strain (Optional)
For restaurant-level smoothness, push the puree through a fine mesh strainer using your spatula.
Press down firmly to push all the good stuff through, leaving just the fibrous bits behind.
Step 7: Adjust and Serve
Taste and adjust the seasoning. You might need more salt than you think.
If it’s too thick, whisk in a little more warm cream or milk until you get the consistency you want.
Transfer to a serving bowl, garnish with fresh chives if you’re feeling fancy, and serve hot.
Also Read: Old Fashioned Potato Salad
🍽️ What to Serve With Cauliflower Puree
This puree is crazy versatile. It works as a side dish for just about anything you’d normally serve mashed potatoes with.
Perfect Protein Pairings:
| Protein | Why It Works |
|---|---|
| Pan-seared steak | Rich puree balances the charred meat |
| Lamb chops | Buttery smoothness complements gamey flavor |
| Roasted chicken | Classic combo that never fails |
| Seared scallops | Elegant pairing for seafood |
| Braised short ribs | Puree soaks up all those amazing juices |
| Pork tenderloin | Light enough to not overpower the pork |
Vegetarian Options:
🥬 Roasted mushrooms
🥬 Grilled vegetables
🥬 Lentil dishes
🥬 Topped with a fried egg
It’s also amazing as a base for other dishes. Use it under braised meats, spoon it onto a plate before adding your protein, or even use it as a healthier alternative to mashed potatoes in shepherd’s pie.
📦 Leftovers and Storage
Store any leftover cauliflower puree in an airtight container in the fridge for up to 4 days.
It’ll thicken up in the fridge, so when you reheat it, add a splash of cream or milk and stir it over low heat until it’s smooth again.
You can also freeze portions in freezer-safe containers for up to 3 months. I like freezing it in smaller portions so I can just thaw what I need.
Reheating Guide:
| Storage Method | Reheating Instructions |
|---|---|
| Refrigerated | Low heat on stovetop, stir constantly, add liquid as needed |
| Frozen | Thaw overnight in fridge, then reheat on stovetop |
Never microwave it. Seriously. The texture gets weird and grainy.
📊 Nutritional Info
Based on 6 servings:
| Nutrient | Amount |
|---|---|
| Calories | 156 |
| Fat | 14g |
| Saturated Fat | 9g |
| Carbohydrates | 8g |
| Fiber | 3g |
| Protein | 3g |
| Sodium | 95mg* |
*Varies based on salt added
Diet-Friendly Benefits:
✅ Keto-friendly (low carb)
✅ Gluten-free (naturally)
✅ Low-carb (8g vs. 35g in mashed potatoes)
✅ Paleo-friendly (with dairy swaps)
💪 Cauliflower Puree vs. Mashed Potatoes
Curious how they stack up? Here’s the breakdown:
| Cauliflower Puree | Mashed Potatoes | |
|---|---|---|
| Calories (per serving) | 156 | 237 |
| Carbs | 8g | 35g |
| Fiber | 3g | 3g |
| Prep Time | 20 minutes | 30 minutes |
| Texture | Silky smooth | Creamy but denser |
| Flavor | Subtle, buttery | Rich, earthy |
| Best For | Low-carb diets, lighter meals | Comfort food cravings |
Bottom line? Cauliflower puree gives you that same creamy comfort with way fewer carbs and calories.
Also Read: Leftover Bread Recipes
❓ FAQ
Can I use frozen cauliflower?
You can, but fresh will give you better results.
Frozen cauliflower has extra moisture that’s hard to get rid of completely. If you do use frozen, make absolutely sure you drain it super well after cooking.
Why isn’t my puree smooth?
Usually this means one of three things:
- You didn’t blend long enough
- You didn’t blend while it was hot
- Your blender isn’t powerful enough
A high-powered blender makes a huge difference. If you’re stuck with a less powerful one, blend longer and strain it.
Can I make this without a blender?
A food processor works, but a blender gives you the smoothest result.
You could also use an immersion blender, but you’ll need to blend longer and you might not get it quite as silky.
How do I fix puree that’s too thin?
Simmer it gently in a saucepan over low heat, stirring frequently, until some of the liquid evaporates.
Or add a small amount of instant potato flakes to thicken it without changing the flavor much.
Can I add cheese to this?
Absolutely! 🧀
Stir in some grated Parmesan, Gruyere, or sharp cheddar after blending. Start with 1/4 cup and add more to taste.
Is this really low-carb?
Yep! A serving has about 8g of carbs compared to roughly 35g in the same amount of mashed potatoes.
It’s a solid low-carb alternative that doesn’t taste like you’re on a diet.
Wrapping Up
See? I told you this cauliflower puree was easy.
The technique is dead simple, but the result tastes like something you’d pay $18 for at a fancy restaurant.
The trick is just doing those few key things right: cooking the cauliflower until it’s super tender, draining it really well, blending it while it’s hot, and not being shy with the butter and cream.
Once you’ve made this a few times, you’ll probably start tweaking it to your own taste.
Maybe you’ll add roasted garlic one night, or stir in some Parmesan the next. That’s the fun part.
Give this recipe a try this week. Serve it alongside your favorite protein. Watch everyone’s face when they taste it for the first time.
Then come back and drop a comment telling me what you thought. Did you add any fun variations? What did you serve it with? Any questions about getting the texture just right?
I love hearing from you guys, and your feedback helps make these recipes even better. 💬
