Cauliflower and chickpea purée


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.
31K 4 3.5
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Last modified on: January 27th 2021

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
22 min.20 min.42 min.
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Step by step recipe


Stage 1 - 10 min.
Cauliflower and chickpea purée
Prepare 1 kg cauliflower.

Stage 2 - 8 min.
Cauliflower and chickpea purée
Boil in salted water until completely tender.

Stage 3 - 1 min.
Cauliflower and chickpea purée
Drain and set aside.

Stage 4 - 5 min.
Cauliflower and chickpea purée
Prepare 2 shallots and slice thinly.

Stage 5 - 1 min.
Cauliflower and chickpea purée
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.

Stage 6 - 1 min.
Cauliflower and chickpea purée
Add the cauliflower.

Stage 7 - 4 min.
Cauliflower and chickpea purée
Then add 300 g tinned (canned) chickpeas.

Mix thoroughly and cook for 3 or 4 minutes, stirring frequently.

Stage 8 - 4 min.
Cauliflower and chickpea purée
Add 100 ml liquid cream and cook for a further 3 or 4 minutes.

Stage 9 - 4 min.
Cauliflower and chickpea purée
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.

Stage 10 - 1 min.
Cauliflower and chickpea purée
Add 50 g grated cheese.

Stage 11 - 3 min.
Cauliflower and chickpea purée
Put on low heat and stir until the cheese is completely melted.

Stage 12
Cauliflower and chickpea purée
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).
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,290 Kcal or 5,401 Kj57 gr98 gr75 gr
64 %22 %9 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj4 gr6 gr5 gr
4 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
215 Kcal or 900 Kj10 gr16 gr12 gr
11 %4 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 people : 3.11 €
  • Per person : 0.52 €

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)
CauliflowerCauliflower: You can check-out other recipes which use it, like for example: Lebanese-style chickpea salad, Cauliflower and chickpea salad, Thaï rice with small vegetables, Warm autumn salad, Roasted cauliflower, ... All
Tinned (canned) chickpeasTinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Mixed vegetable curry, Green hummus, Spinach and chick peas "à la milanaise", Chorba, Hummus, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Scallops with sorrel and Noilly Prat, Filet mignon with mustard and tarragon sauce, Pasta with mushrooms, Gratin of Endives with Mont d'Or, Caramelized pear custard tart, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Thin spinach and potato tart, Gratin "grilled inside", Grilled ham and bechamel sandwiches, Stuffed artichokes au gratin, Baker's chicken and potato tart, ... All
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