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.
46 K 3.5/5 (4 reviews)
45 min.
Easy
2 people
8 IngredientsLast modified on: January 27th 2021
For 2 people, you will need:
- 1
11.8 oz cauliflower - 2
1 shallot - 3
0.4 oz butter - 4
3.5 oz tinned (canned) chickpeas - 5
1.2 oz liquid cream - 6
0.7 oz grated cheese - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare 11.8 oz 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 0.4 oz 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 3.5 oz 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 1.2 oz 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 0.7 oz 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 | 20 RDI=8 % | 30 RDI=3 % | 30 RDI=4 % | 450 RDI=20 % | 1,870 RDI: 20 % |
| Per 100 g | 3 RDI=1 % | 6 RDI=1 % | 5 RDI=1 % | 90 RDI=4 % | 360 RDI: 4 % |
| Per person | 9 RDI=4 % | 20 RDI=2 % | 10 RDI=2 % | 220 RDI=10 % | 940 RDI: 10 % |
How much will it cost?
- For 2 people : 1.10 €
- 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: Auvergne gratin, Spicy roast cauliflower gratin, Roasted cauliflower, Spinach and cauliflower with sesame béchamel sauce, Creamy cauliflower with smoked salmon, ... See them all 49
Tinned (canned) chickpeas
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Liquid cream
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Grated cheese
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