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.
38 K 3.5/5 (4 reviews)
45 min.
Easy
6 people
8 IngredientsLast modified on: January 27th 2021
For 6 people, you will need:
- 1
1 litre cauliflower - 2
2 shallots - 3
30.96 ml butter - 4
300 ml tinned (canned) chickpeas - 5
100 ml liquid cream - 6
50 ml 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 1 litre 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 30.96 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.
Cook for 1 minute without colouring.
Stage 6 - 1 min.
Add the cauliflower.
Stage 7 - 4 min.
Then add 300 ml 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 ml 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 | 50 RDI=20 % | 90 RDI=9 % | 40 RDI=7 % | 990 RDI=50 % | 4,150 RDI: 50 % |
| Per 100 g | 3 RDI=1 % | 6 RDI=1 % | 3 RDI=0 % | 70 RDI=3 % | 290 RDI: 3 % |
| Per person | 9 RDI=3 % | 20 RDI=1 % | 7 RDI=1 % | 170 RDI=8 % | 690 RDI: 8 % |
How much will it cost?
- For 6 people : 2.75 €
- Per person : 0.50 €
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: Vegetable tartare, Parmesan cauliflower cheese, Cauliflower and purple eggplant with Greek pesto, Warm cauliflower salad with two cheeses, Auvergne gratin, ... See them all 47
Tinned (canned) chickpeas
Like these other recipes: Lambé salad, Mixed vegetable curry, Lebanese-style chickpea salad, Spinach and chick peas "à la milanaise", Hummus, ... See them all 10
Liquid cream
Like these other recipes: Sorrel omelette, Lemon creams, Mushrooms on toast, French style, Cream of cauliflower soup with smoked haddock , Cocotte eggs with Comté, ... See them all 165
Grated cheese
Like these other recipes: Soufflée omelette with cheese, Chilli chicken and spinach gratin, Gratin slices with spinach, Stuffed mushrooms au gratin, Grilled ham and bechamel sandwiches, ... See them all 71
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