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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.
60 K 3.5/5 (4 reviews)574681
Last modified on: January 27th 2021
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 for this recipe
Preparation
25 min.
Cooking
20 min.
All in all
45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 57 RDI=88 % | 97 RDI=37 % | 74 RDI=102 % | 1,289 RDI=64 % | 5,400 RDI: 64 % |
| Per 100 g | 3 RDI=6 % | 6 RDI=2 % | 4 RDI=7 % | 84 RDI=4 % | 353 RDI: 4 % |
| Per person | 9 RDI=15 % | 16 RDI=6 % | 12 RDI=17 % | 214 RDI=11 % | 900 RDI: 11 % |
How much will it cost?
- For 6 people : 3.15 €
- Per person : 0.55 €
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
Like these other recipes: Crunchy Cauliflower Salad with Lemon, Gratin with Parmesan flavours, The strange gratin, Two-colour cauliflower salad, Parmesan cauliflower cheese, ... See them all 52
Tinned (canned) chickpeas
Like these other recipes: Chickpea salad, Chorba, Cauliflower and chickpea salad, Lambé salad, Mixed vegetable curry, ... See them all 10
Liquid cream
Like these other recipes: Leek fondue, Firied fillet of sea bream with polenta, Creamy Winter Vegetable Soup, Filet mignon with mustard and tarragon sauce, Cream of cauliflower soup with smoked haddock , ... See them all 175
Grated cheese
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Croque-monsieur potatoes, Alpine gratin, Sorrel and potato quiche, Baker's chicken and potato tart, ... See them all 75
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