This Easy Creamy Cauliflower Puree is like a fluffy cloud of goodness! With just cauliflower, cream, and a bit of seasoning, you get a tasty side that’s perfect for any meal.
Honestly, you won’t miss the potatoes! I love how smooth and rich this puree is—it’s great with meat dishes or just on its own. Plus, it’s super easy to whip up! 🥔✨
Key Ingredients & Substitutions
Cauliflower: This is the star ingredient! Look for a large, fresh head of cauliflower for the best flavor. If you can’t find fresh, frozen cauliflower works too—just ensure it’s thawed before cooking.
Heavy Cream: For a rich texture, heavy cream is used, but you can substitute it with half-and-half or whole milk if you prefer a lighter option. Non-dairy milk or cream also works for a vegan twist.
Butter: Unsalted butter adds a nice richness. You can swap it with olive oil or a vegan butter alternative for a dairy-free version.
Garlic: Optional but recommended for extra flavor. If you’re not a fan of garlic, simply omit it or try garlic powder for a more subtle taste.
How Do You Achieve the Perfectly Smooth Cauliflower Puree?
Creating that silky-smooth texture is key, and there are a few tricks to make it foolproof:
- Cook the cauliflower until it’s very tender. Undercooked cauliflower can lead to a grainy texture.
- When blending, ensure you thoroughly drain the cauliflower to keep the puree from becoming watery.
- Don’t rush the blending process. Blend on high and scrape down the sides as needed until completely smooth.
- Adjust the consistency by adding more cream or a splash of broth if your puree is too thick.
Easy Creamy Cauliflower Puree Recipe by Gordon Ramsay
Ingredients You’ll Need:
- 1 large head of cauliflower (about 1.5 pounds), chopped into florets
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream (or double cream)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1-2 cloves garlic, finely chopped (optional, for flavor)
- Fresh parsley, chopped (for garnish)
- Olive oil or melted butter (for drizzling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking. It’s quick to make—just boil, blend, and serve! Perfect for a busy weeknight or a fancy dinner.
Step-by-Step Instructions:
1. Cooking the Cauliflower:
Start by bringing a large pot of salted water to a boil. Once boiling, add the cauliflower florets. Cook these beauties for about 8-10 minutes until they are very tender. You want them to be soft enough that they break apart easily when you touch them.
2. Sautéing the Garlic (Optional):
If you’re using garlic, now is the time to add it! In a small pan, melt a tablespoon of butter over medium heat. Add the finely chopped garlic and sauté it for a minute until it’s fragrant and lightly golden. This step adds a lovely depth of flavor to your puree. Set it aside when done!
3. Draining the Cauliflower:
Once the cauliflower is tender, drain it thoroughly in a colander. Make sure to shake off all excess water. You don’t want your puree to be watery; we’re aiming for creamy perfection!
4. Blending It All Together:
Now it’s time to blend! Transfer your drained cauliflower to a blender or food processor. Add the butter, heavy cream, and sautéed garlic if you decided to use it. Blend everything until the mixture is smooth and creamy. You might need to stop and scrape down the sides a couple of times to make sure everything is evenly mixed.
5. Seasoning to Taste:
Taste your puree and add salt and freshly ground black pepper to your liking. Blend it again briefly to incorporate the seasoning. Adjust the creaminess by adding more heavy cream if you like it smoother.
6. Serving Up:
Transfer your creamy cauliflower puree to a serving bowl. Drizzle a little olive oil or melted butter on top for some extra flavor and visual appeal. Garnish with freshly chopped parsley and a sprinkle of black pepper. Looks and tastes fantastic!
7. Enjoy!
Serve your luscious cauliflower puree warm as a delightful side dish. It pairs beautifully with meats or can stand alone as a delicious vegetarian option. Enjoy this velvety, flavorful dish that’s a lighter, lower-carb alternative to mashed potatoes!
FAQ for Easy Creamy Cauliflower Puree
Can I Use Frozen Cauliflower Instead?
Absolutely! Frozen cauliflower is a great time-saver. Just ensure it’s thawed before cooking, and you may need to adjust the cooking time slightly, as frozen florets will cook faster.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or whole milk for a lighter option. For a dairy-free alternative, try using coconut milk or almond milk, though the flavor may vary slightly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of cream or water to restore its creamy consistency.
Can I Prepare This Purée in Advance?
Yes, you can! You can make the puree ahead of time and store it in the fridge. Just give it a quick stir and reheat it before serving to refresh the creaminess.
