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.
52 K 3.5/5 (4 reviews)
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Last modified on: January 27th 2021
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


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

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

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

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

Stage 5 - 1 min.
Cauliflower and chickpea purée : Stage 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 : Stage 6
Add the cauliflower.

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

Stage 9 - 4 min.
Cauliflower and chickpea purée : Stage 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 : Stage 10
Add 50 g grated cheese.

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

Stage 12
Cauliflower and chickpea purée : 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).
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 recipe60 RDI=20 %100 RDI=9 %70 RDI=10 %1,290 RDI=60 %5,400 RDI: 60 %
Per 100 g3 RDI=1 %6 RDI=1 %4 RDI=1 %80 RDI=4 %350 RDI: 4 %
Per person9 RDI=4 %20 RDI=2 %10 RDI=2 %210 RDI=10 %900 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 6 people : 3.15 €
  • Per person : 0.55 €

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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)
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