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.
44 K 3.5/5 (4 reviews)
45 min.
Easy
18 people
8 IngredientsLast modified on: January 27th 2021
For 18 people, you will need:
- 1
3 kgs cauliflower - 2
6 shallots - 3
90 g butter - 4
900 g tinned (canned) chickpeas - 5
300 ml liquid cream - 6
150 g grated cheese - 7
salt - 8
pepper - Total weight: 4,590 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 45 min.
To finish around 7pm, you'll need to have started before: 18:50.Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare 3 kgs 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 90 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 900 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 300 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 150 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 | 170 RDI=70 % | 290 RDI=30 % | 220 RDI=30 % | 3,870 RDI=190 % | 16,200 RDI: 190 % |
| Per 100 g | 3 RDI=1 % | 6 RDI=1 % | 4 RDI=1 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 9 RDI=4 % | 20 RDI=2 % | 10 RDI=2 % | 210 RDI=10 % | 900 RDI: 10 % |
How much will it cost?
- For 18 people : 9.35 €
- 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: Creamy cauliflower with smoked salmon, Creamy cauliflower and avocado salad, Crunchy Cauliflower Salad with Lemon, Cauliflower curry, Roasted vegetables with thyme and green sauce, ... See them all 49
Tinned (canned) chickpeas
Like these other recipes: Lebanese-style chickpea salad, Mixed vegetable curry, Hummus, Chorba, Lambé salad, ... See them all 10
Liquid cream
Like these other recipes: Chicken Brussels pie, Eggs "en cocotte" with spinach, Eton mess, Pan-fried fish fillets, braised cabbage with Noilly Prat, Double raspberry tartlets, ... See them all 169
Grated cheese
Like these other recipes: Spinach and hard-boiled egg gratin, Sausage buckwheat pancakes, Algerian brik rolls, Baker's chicken and potato tart, Baker's pizza, ... See them all 72
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