Cauliflower and chickpea purée

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
22 min.	20 min.	42 min.

Step by step recipe

• 1: Prepare 1 kg cauliflower.
• 2: Boil in salted water until completely tender.
• 3: Drain and set aside.
• 4: Prepare 2 shallots and slice thinly.
• 5: 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.
• 6: Add the cauliflower.
• 7: Then add 300 g tinned (canned) chickpeas.
  Mix thoroughly and cook for 3 or 4 minutes, stirring frequently.
• 8: Add 100 ml liquid cream and cook for a further 3 or 4 minutes.
• 9: 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.
• 10: Add 50 g grated cheese.
• 11: Put on low heat and stir until the cheese is completely melted.
• 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).

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