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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
To finish around 7pm, you'll need to have started before: .Change end time
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=6 % | 6 g RDI=2 % | 4 g RDI=7 % | 84 kcal RDI=4 % | 353 kJ RDI=4 % |
| Per person | 9 g RDI=15 % | 16 g RDI=6 % | 12 g RDI=17 % | 214 kcal RDI=11 % | 900 kJ RDI=11 % |
| Whole recipe | 57 g RDI=88 % | 97 g RDI=37 % | 74 g RDI=102 % | 1,289 kcal RDI=64 % | 5,400 kJ RDI=64 % |
How much will it cost?
For 6 people
3.15 €
Per person
0.55 €
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)
Tinned (canned) chickpeas
Liquid cream
Grated cheese
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