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.
35K 3.5/5 based on 4 reviews
Last modified on: January 27th 2021
Keywords for this recipe:For 18 people, you will need:
- 1
0 kg 6 g cauliflower - 2
6 shallots - 3
0 kg 3 g butter - 4
1 lb + 15.7 oz tinned (canned) chickpeas - 5
10.6 oz liquid cream - 6
0 kg 5 g grated cheese - 7
salt - 8
pepper
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 0 kg 6 g 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 kg 3 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 1 lb + 15.7 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 10.6 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 kg 5 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 |
| 3,869 Kcal or 16,199 Kj | 171 gr | 293 gr | 224 gr |
| 193 % | 66 % | 28 % | 34 % |
| 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 18 people : 9.33 €
- 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: Two-cheese vegetable gratin, Cauliflower and egg salad, Harvest Gratin, Cauliflower "moelleux" in ramekins, Creamy Winter Vegetable Soup, ... All |
 | Tinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Hummus, Chorba, Couscous, Green hummus, Chickpea salad, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Langres-style spinach, Stuffed pumpkin gratin, Apple custard tart, Far Normandy-Brittany, Breton leek and mushroom tart, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Vegetable clafoutis, Aperitif rolls, Bourguignon potatoes , Duck Parmentier, ... All |
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