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 3.5/5 based on 4 reviews
Last modified on: January 27th 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
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 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.
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.
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.
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).
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 |
| 64 % | 22 % | 9 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 84 Kcal or 352 Kj | 4 gr | 6 gr | 5 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 215 Kcal or 900 Kj | 10 gr | 16 gr | 12 gr |
| 11 % | 4 % | 2 % | 2 % |
How much will it cost?
- For 6 people : 3.11 €
- Per person : 0.52 €
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: Warm cauliflower salad with two cheeses, Cauliflower curry, How to prepare cauliflower, Cream of cauliflower soup with smoked haddock , Breton coleslaw, ... All |
 | Tinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Cauliflower and chickpea salad, Spinach and chick peas "à la milanaise", Hummus, Chorba, Lebanese-style chickpea salad, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Auvergne gratin, Chicken with spinach in a cream sauce , Far Normandy-Brittany, Pork escalope with mushrooms and sage cream, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur potatoes, Baker's pizza, Oxtail Parmentier, White bean gratin "à l'italienne", Potato and broccoli gratin, ... All |
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.258K3.9 46 min. February 21th 2011
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...299K3.8 21 min. February 21th 2011
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.428K4.6 5 hours 27 min. October 30th 2021
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.303K4.3 2 hours 36 min. December 31th 2013
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.267K3.8 2 hours 26 min. September 10th 2018
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-06-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.