Cauliflower and chickpea purée

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
25 min.	20 min.	45 min.

Step by step recipe

1	Prepare 1 kg cauliflower.
2	Boil in salted water until completely tender.
3	Drain and set aside.
4	Prepare 2 shallots and slice thinly.
5	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.
6	Add the cauliflower.
7	Then add 300 g tinned (canned) chickpeas. Mix thoroughly and cook for 3 or 4 minutes, stirring frequently.
8	Add 100 ml liquid cream and cook for a further 3 or 4 minutes.
9	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.
10	Add 50 g grated cheese.
11	Put on low heat and stir until the cheese is completely melted.
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).

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