1,425 easy and fully explained recipes, with 33,930 photos and 78 videos

Cauliflower and chickpea purée

Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.

33K 4 3.5

Last modified on: January 27^th 2021

Keywords for this recipe:

For 6 people, you will need:

1 1 kg cauliflower
2 2 shallots
3 30 g butter
4 300 g tinned (canned) chickpeas
5 100 ml liquid cream
6 50 g grated cheese
7 salt
8 pepper
Total weight: 1,530 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	20 min.	42 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Prepare 1 kg cauliflower.

Stage 2 - 8 min.

Boil in salted water until completely tender.

Stage 3 - 1 min.

Drain and set aside.

Stage 4 - 5 min.

Prepare 2 shallots and slice thinly.

Stage 5 - 1 min.

Melt 30 g butter in a large pan on medium heat. When good and hot, add the shallot, salt and pepper.

Cook for 1 minute without colouring.

Stage 6 - 1 min.

Add the cauliflower.

Stage 7 - 4 min.

Then add 300 g tinned (canned) chickpeas.

Mix thoroughly and cook for 3 or 4 minutes, stirring frequently.

Stage 8 - 4 min.

Add 100 ml liquid cream and cook for a further 3 or 4 minutes.

Stage 9 - 4 min.

Blend to a smooth purée.

Note: if the mixture is too dry to make a purée, add a little more cream, milk, or the water from cooking the cauliflower.

Stage 10 - 1 min.

Add 50 g grated cheese.

Stage 11 - 3 min.

Put on low heat and stir until the cheese is completely melted.

Stage 12

Transfer to a serving dish, or serve in individual ramekins.

Remarks

For extra flavour, you can cook the cauliflower in vegetable stock.

The cream in stage 8 can be replaced with half the quantity of whole milk (adjust the amount to arrive at the right texture).

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,290 Kcal or 5,401 Kj	57 gr	98 gr	75 gr
48 %	16 %	7 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
84 Kcal or 352 Kj	4 gr	6 gr	5 gr
3 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
215 Kcal or 900 Kj	10 gr	16 gr	12 gr
8 %	3 %	1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk

How much will it cost?

For 6 people : 3.11 €
Per person : 0.52 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Cauliflower: You can check-out other recipes which use it, like for example: Two-cheese vegetable gratin, Cauliflower and chickpea salad, Roasted vegetables with thyme and green sauce, Two-colour cauliflower salad, Spinach and cauliflower with sesame béchamel sauce, ... All
	Tinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Spinach and chick peas "à la milanaise", Mixed vegetable curry, Green hummus, Cauliflower and chickpea salad, Lebanese-style chickpea salad, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Late Winter Soup with Fresh Spinach, Sliced veal with leeks and mushrooms, Chocolate cream with a crunch, irish coffee mousse, Two-cheese vegetable gratin, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Smoky potato and potimarron gratin, Enchiladas, Soufflée omelette with cheese, Potimarron (chestnut pumpkin) "au gratin", Endives , ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

Note: We'll never share your e-mail address with anyone else.