I used to think cauliflower purée was just mashed potatoes’ bland cousin. Then I tried this silky version and realized: when you steam it right, boost the fat, and blend it hot, it turns into a luxurious, velvety cloud that’s very keto and very addictive.
The original Gordon Ramsay recipe is a great base—but I adjusted a few key things to lower carbs even more and boost satiety, so it doesn’t just taste good, it fills you up and fits your macros.
💡 Why This One Works So Well
Most low-carb mash attempts fall flat—too watery, too grainy, or weirdly bitter. This one gets it right because:
- Steaming locks in flavor without flooding it with water.
- Butter and broth get emulsified, not just dumped in—this creates that restaurant-smooth mouthfeel.
- Warming the processor bowl? Total game-changer for texture.
- I also add a touch of heavy cream—not in the original, but it levels up the fat content and richness without overwhelming the cauliflower.
🧾 What Packs Flavor Without the Carbs
- 900g cauliflower (florets only) – About 6–7g net carbs per 100g. Steamed, it purées into something silky, not soggy.
- 180ml chicken broth (homemade or bone broth preferred) – Lowered from 240ml to keep water content tighter; opt for no sugar, low sodium. Zero net carbs if done right.
- 5g salt – Helps extract cauliflower’s natural sweetness when steamed.
- 42g unsalted butter (cubed) – Fat carrier and emulsifier. You need the fat for flavor and satiety.
- 30ml (2 tbsp) heavy cream – My addition. Adds body and fat without turning it into a soup.
- 5g fresh thyme, chopped – Elevates the dish. Fresh is best here.
- Black pepper, to taste – Optional, but balances the butteriness.
🔁 Low-Carb Substitutions That Hold Up
| Swap | Why It Works | Watch Out For |
|---|---|---|
| Bone broth instead of boxed stock | More minerals, no hidden sugars | Can taste “meaty” if reduced too far |
| Ghee instead of butter | Higher smoke point, dairy-free | Stronger flavor, less creamy |
| Roasted garlic instead of thyme | Totally changes the flavor—worth trying | Adds 1–2g net carbs |
⚠️ What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Grainy texture | Didn’t steam long enough or under-blended | Go full 20 mins steaming + blend hot |
| Too loose | Too much broth or skipped butter | Use broth sparingly—start with less |
| Bitter aftertaste | Boiled, not steamed | Steaming is non-negotiable here |
👩🍳 Step-by-Step: How to Nail It
- Steam it right: In a wide pot, bring 180ml broth + salt to a boil. Add cauliflower, cover, and reduce to a low simmer. Steam for 20 mins until fork-tender. Don’t boil!
- Prep the bowl: Warm your food processor bowl with a splash of hot broth, then dump it out—this keeps the purée from seizing or cooling down too fast.
- Emulsify butter: Whisk cubed butter into 3 tbsp hot broth in the pot until smooth. Stir in heavy cream.
- Blend hot: Move steamed cauliflower into the processor. Add butter/cream mix, thyme, and pepper. Blend until silky smooth. Adjust consistency with broth—1 tbsp at a time if needed.
- Taste + serve: Add more salt if needed. Serve warm, not piping hot—heat exaggerates the “cabbage-y” flavor.
🧠 Smart Moves I Always Use
- I steam cauliflower in chicken bone broth instead of water or stock—extra flavor, zero added carbs.
- I blend while hot, not warm—this gets that whipped, restaurant-level smoothness.
- I portion this into silicone muffin molds—each one = 1 serving (about ½ cup), making tracking macros stupidly easy.
🧊 Keeping It Keto-Friendly All Week
- Fridge: Keeps 4–5 days in a sealed container.
- Freezer: Freeze in portions. Reheat gently on the stove or microwave in short bursts. Stir in a pat of butter to bring it back to life.
- Macros per serving (¼ batch):
- Net carbs: ~4g
- Fat: ~15g
- Protein: ~3g
- Calories: ~170 (depending on broth + cream)
❓ Can I Eat This on Keto? (Yes, Here’s Why)
- Is cauliflower okay on keto? Yes—just track your portion. It’s low in net carbs and high in fiber.
- Can I skip the cream? You can, but the fat helps satiety. Sub in extra butter if you go dairy-free.
- Does this spike blood sugar? Not if you stick to a serving. I’ve tested this after meals—no noticeable spike.
🥣 Nutrition Facts
1 serving (¼ of the full recipe)
| Nutrient | Amount per serving |
|---|---|
| Calories | 170 kcal |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Fiber | 2 g |
| Net Carbs | 4 g |
| Protein | 3 g |
| Sugar | 2 g (natural from cauliflower) |
| Sodium | ~480 mg (depends on broth/salt used) |
Check out More Recipes:
- Gordon Ramsay Keto Chocolate Tart Recipe
- Gordon Ramsay Keto Rice Pudding Recipe
- Gordon Ramsay Sausage Onion Gravy Recipe – Keto Style
- Gordon Ramsay Cottage Pie – Made Keto
Gordon Ramsay Keto Cauliflower Puree Recipe
Description
Silky, buttery cauliflower purée inspired by Chef Gordon Ramsay—made keto with a fat-forward twist and only 4g net carbs per serving.
Ingredients
Instructions
- In a wide pot, bring broth and salt to a boil.
- Add cauliflower florets, cover, and reduce to a low simmer. Steam for 20 minutes or until fork-tender.
- While cauliflower steams, warm your food processor bowl with a splash of hot broth, then discard it.
- In the same pot, whisk butter into 3 tbsp of the hot broth until melted. Stir in the heavy cream.
- Transfer steamed cauliflower to the food processor. Add butter/cream mixture, thyme, and pepper.
- Blend until completely smooth. Add broth 1 tbsp at a time to adjust thickness.
- Taste, adjust salt if needed, and serve warm—not hot.
Notes
- Always steam, never boil—boiling adds water and kills the texture.
Warm your food processor bowl with hot broth first—this prevents a grainy finish.
Serve warm, not hot—overheating brings out cauliflower’s bitterness.
For extra fat or creaminess, add a little cream cheese or mascarpone (just 1 tbsp).
Leftovers freeze well in silicone molds for easy keto meal prep.
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