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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.
48 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 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
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 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 100 RDI=7 % | 70 RDI=8 % | 1,290 RDI=50 % | 5,400 RDI: 50 % |
| Per 100 g | 3 RDI=1 % | 6 RDI=0 % | 4 RDI=1 % | 80 RDI=3 % | 350 RDI: 3 % |
| Per person | 9 RDI=3 % | 20 RDI=1 % | 10 RDI=1 % | 210 RDI=8 % | 900 RDI: 8 % |
How much will it cost?
- For 6 people : 3.15 €
- 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, Cauliflower and chickpea salad, Cauliflower and purple eggplant with Greek pesto, Thaï rice with small vegetables, Breton coleslaw, ... See them all 49
Tinned (canned) chickpeas
Like these other recipes: Chickpea salad, Hummus, Spinach and chick peas "à la milanaise", Mixed vegetable curry, Lambé salad, ... See them all 10
Liquid cream
Like these other recipes: Creamy spinach and potato gratin, Tagliatelle with cockles, Little vanilla, clementine and chestnut verrines, Chocolate and vanilla crème brûlée, Cauliflower curry, ... See them all 170
Grated cheese
Like these other recipes: Spinach parmentier, Avengers' potatoes, Frichti from Bruxelles, Polenta parmentier, Celeriac and mushroom gratin, ... See them all 73
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