Cauliflower and chickpea purée


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
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Last modified on: January 27th 2021

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
22 min.20 min.42 min.
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Step by step recipe


Stage 1 - 10 min.
Cauliflower and chickpea purée
Prepare 1 litre cauliflower.

Stage 2 - 8 min.
Cauliflower and chickpea purée
Boil in salted water until completely tender.

Stage 3 - 1 min.
Cauliflower and chickpea purée
Drain and set aside.

Stage 4 - 5 min.
Cauliflower and chickpea purée
Prepare 2 shallots and slice thinly.

Stage 5 - 1 min.
Cauliflower and chickpea purée
Melt 30.96 ml 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.
Cauliflower and chickpea purée
Add the cauliflower.

Stage 7 - 4 min.
Cauliflower and chickpea purée
Then add 300 ml tinned (canned) chickpeas.

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

Stage 8 - 4 min.
Cauliflower and chickpea purée
Add 100 ml liquid cream and cook for a further 3 or 4 minutes.

Stage 9 - 4 min.
Cauliflower and chickpea purée
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.
Cauliflower and chickpea purée
Add 50 ml grated cheese.

Stage 11 - 3 min.
Cauliflower and chickpea purée
Put on low heat and stir until the cheese is completely melted.

Stage 12
Cauliflower and chickpea purée
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 valueProteins CarbohydratesFats
992 Kcal or 4,153 Kj54 gr94 gr45 gr
37 %15 %7 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
69 Kcal or 289 Kj4 gr7 gr3 gr
3 %1 %<1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
165 Kcal or 691 Kj9 gr16 gr7 gr
6 %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 : 2.94 $
  • Per person : 0.49 $

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)
CauliflowerCauliflower: You can check-out other recipes which use it, like for example: Cauliflower and avocado rémoulade, Sliced cauliflower with 3 cheeses, Cream of cauliflower soup with smoked haddock , Cauliflower and chickpea salad, Cauliflower and egg salad, ... All
Tinned (canned) chickpeasTinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Hummus, Couscous, Mixed vegetable curry, Lebanese-style chickpea salad, Chickpea salad, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Toffee apple upside-down cake, Cod loin with saffron, Pistachio panna cotta with custard, Pasta with mushrooms, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Bourguignon potatoes , Pollack Parmentier, Stuffed cabbage leaves, Gratin with Parmesan flavours, ... All
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