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.
19K 2 4
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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 : Photo of step #1
Prepare 1 kg cauliflower.

Stage 2 - 8 min.
Cauliflower and chickpea purée : Photo of step #2
Boil in salted water until completely tender.

Stage 3 - 1 min.
Cauliflower and chickpea purée : Photo of step #3
Drain and set aside.

Stage 4 - 5 min.
Cauliflower and chickpea purée : Photo of step #4
Prepare 2 shallots and slice thinly.

Stage 5 - 1 min.
Cauliflower and chickpea purée : Photo of step #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.

Stage 6 - 1 min.
Cauliflower and chickpea purée : Photo of step #6
Add the cauliflower.

Stage 7 - 4 min.
Cauliflower and chickpea purée : Photo of step #7
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 : Photo of step #8
Add 100 ml liquid cream and cook for a further 3 or 4 minutes.

Stage 9 - 4 min.
Cauliflower and chickpea purée : Photo of step #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.

Stage 10 - 1 min.
Cauliflower and chickpea purée : Photo of step #10
Add 50 g grated cheese.

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

Stage 12
Cauliflower and chickpea purée : Photo of step #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).
Keeping
1 or 2 days in the fridge, covered with plastic film.
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.
Source
Home made.
This recipe uses (among others)
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