Smooth Cauliflower Thyme Butter

This smooth-as-silk cauliflower mash turns everyday ingredients into a dish you’d expect from a fancy spot. Steaming the cauliflower right in broth—not plain water—soaks it with rich, savory flavor before it gets pureed.

I whipped up this mash the first time when I wanted to wow company with something easy but classy. The moment everyone found out they weren’t eating potatoes was hilarious. Now, we make it at least a couple times every month.

Creamy Ingredients

• Black pepper: Just a little freshly cracked goes a long way for a nice gentle kick. Skip the pre-ground stuff for better taste.
• Fresh thyme: Gives a big fragrant boost that works perfectly with cauliflower. Look for bright green with no yellow bits.
• Unsalted butter: Adds a rich, creamy vibe. If you’ve got European-style butter, it’s even better because it’s extra creamy.
• Salt: Brings out every bit of flavor. Good sea salt really makes this shine.
• Low sodium chicken broth: Cooks right into the cauliflower for a deep, savory taste. Low sodium is best so you can add salt to your preference.
• Cauliflower florets: Just the top parts—no stems—so you get an extra smooth finish.

Simple Steps

Check your consistency:

If the mash seems too thick, open the processor and stream in a tablespoon of warm broth at a time with it running, until it looks super smooth. You want it silky, not stiff or chunky.

Time to blend and season:

Pour your butter sauce into the food processor with the cauliflower, then toss in the thyme, some salt, and a little fresh pepper. Scrape the sides and process for 2–3 minutes. Wait until it’s super creamy.

Whisk up the butter sauce:

Get back to the pot, add the chilled butter cubes to what’s left of the warm broth, and whisk till it turns shiny and smooth. No oily pools—just one velvety sauce.

Move cauliflower to processor:

Quickly lift out the hot cauliflower with a slotted spoon and drop it in your food processor. Don’t rush, but keep things hot—warm cauliflower blends better.

Check for perfect tenderness:

Let everything steam gently for 20 minutes on low heat, lid on. The florets need to be super soft (a fork should go right through) but don’t let them fall apart. If they’re not soft enough, your mash won’t turn out creamy.

Put in the cauliflower safely:

Carefully lower cauliflower florets into the bubbling broth. They should just peek out from the liquid. Pop a lid on, drop the heat, and keep from boiling it hard so they don’t get soggy.

Get your broth base ready:

Pour broth in a big, wide pan, sprinkle in the salt, and crank the heat until you’ve got a nice steady boil happening across the top. Wide pots help steam the veg evenly.

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Don’t mess with the butter in this one—it’s a must. I tried swapping in olive oil once, and honestly, it just wasn’t the same. The richness from the butter is what makes it. Take a tip from Gordon Ramsay and keep seasoning as you go. You’ll thank yourself later.

Storing & Making Ahead

You can make the cauliflower mash three days ahead and stash it in the fridge with the lid tight. The flavors get even better after a night or two. Reheat slowly in a saucepan over medium-low while stirring, and splash in extra broth or cream if you need to loosen it up. It’ll freeze for up to a month (be ready for it to get just a bit less creamy after defrosting).

Tasty Twists

If you wanna mix it up, go for it! Drop in roasted garlic when blending for sweetness. Stir in shredded Parmesan at the end for a savory punch. You can even melt rosemary into your butter and strain it before mixing in, or switch up the thyme for truffle oil to finish. Tons of ways to make it your own.

Ways to Serve

This creamy mash is awesome with juicy steak and soaks up all those meaty drippings. Pile it under roasted chicken or grilled lamb too, or top it with seared scallops for something special. Make a little well in the middle and pour in mushroom gravy for a pro look. Or keep it light with roasted veggies like Brussels sprouts or asparagus and sprinkle fresh chives or smoked paprika on top to make it even prettier.

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Spoon it up with confidence and soak in all the praise! So easy, but wow—what results.

Frequently Asked Questions

→ Can I prep this cauliflower dish in advance?

For sure, you can prep it up to two days early. Pop it in a sealed container in the fridge. To warm it back up, just put it in a pot on low and stir now and then. Loosen things up with a bit of warmed broth if it gets too thick.

→ What can I swap in for chicken broth?

Go for veggie broth if you want it vegetarian. If you can't do dairy, sub the butter with olive oil or a dairy-free alternative. The taste will switch up a bit, but you make it the same way.

→ How can I get it extra smooth?

Make sure the cauliflower is super soft before blending. If you've got a high-speed blender, that’s your best friend. Just keep blending longer than feels necessary, and you can push it through a fine strainer to really get that dreamy texture.

→ What goes well with this cauliflower mash?

This fancy mash is awesome with stuff like roast beef, lamb, or pan-seared scallops. It also shines under saucy proteins. You can spoon it alongside fish with crispy skin or even with roast chicken for a tasty helping.

→ How can I change up the basic mash?

Try mixing in roasted garlic or swap the thyme for something like rosemary or sage. Stir through some grated Parmesan at the end. Roasting the cauliflower brings a deeper flavor, or add parsnip or celeriac if you want more complexity.

→ Why not use cream and just stick with broth?

Broth keeps things light but still brings lots of flavor. Cooking down the broth with butter gives you that rich feel, just not as heavy as cream. Plus, it really lets the cauliflower taste stand out and keeps it super smooth.