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.
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Last modified on: January 27th 2021
Keywords for this recipe:ChickpeasCauliflowerPuréeSmoothCheeseSideAccompanimentFor 6 people, you will need:
- 0
1 kg cauliflower - 1
2 shallots - 2
30 g butter - 3
300 g tinned (canned) chickpeas - 4
100 ml liquid cream - 5
50 g grated cheese - 6
salt - 7
pepper - Total weight: 1,530 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 20 min. | 42 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,290 Kcal or 5,401 Kj | 57 gr | 98 gr | 75 gr |
| 64 % | 22 % | 9 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 84 Kcal or 352 Kj | 4 gr | 6 gr | 5 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 215 Kcal or 900 Kj | 10 gr | 16 gr | 12 gr |
| 11 % | 4 % | 2 % | 2 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Cauliflower: You can check-out other recipes which use it, like for example: Duet of creamed cauliflower and cabbage , Cauliflower "moelleux" in ramekins, Chorba, Thaï rice with small vegetables, Quartet of brassicas with cream , ... All |
 | Tinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Green hummus, Mixed vegetable curry, Chorba, Hummus, Couscous, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rice and peas, Gratin of Endives with Mont d'Or, Smoky potato and potimarron gratin, Sauce Normande (for fish), Vegetable clafoutis, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Bolognaise lasagne, Hachis parmentier, Enchiladas, Baker's pizza, ... All |
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