Cauliflower Puree with Chickpeas

Tuesday, September 22, 2015

Cauliflower Puree with Chickpeas
This one-dish vegan meal carries a zesty,  garlic-packed punch that that will have you dipping your spoon in for more!  The boiled cauliflower tastes surprisingly like mashed potatoes! This recipe filled two large soup bowls, but it is very filling and could probably have been divided among three people, or, if served as a side dish in smaller bowls, would serve 4.

Cauliflower Puree with Chickpeas

Cauliflower Puree:

3 cups cauliflower
3 cloves garlic
1/4 cup vegan or regular butter
1/2 cup chickpeas, cooked and drained
1 tablespoon chopped rosemary
salt and pepper
squeeze of 1/2 to 1 whole lemon, plus some zest to taste
milk or water to thin, or more chickpeas as necessary to thicken

Roasted Chickpeas and Cauliflower:

1.5 cups cauliflower
1.5 cups cooked or canned chickpeas, drained
olive oil
minced garlic
salt and pepper
a few pinches of chopped rosemary


1.  Preheat oven to 400 degrees.
2.  Meanwhile bring a large pot of salted water to boil, boil the cauliflower until tender, about 10 - 20 minutes.
3.  While cauliflower is boiling, start roasting the chickpeas and the rest of the cauliflower. Prep two baking sheets with foil. Separately toss the chickpeas and cauliflower with olive oil, garlic, rosemary, salt and pepper. (Do this right on the baking sheet). Roast both in the oven until golden brown, about 25 minutes.
4.  Back to the boiling cauliflower...Drain it well, and transfer to a high speed blender. Add the rest of the puree ingredients and blend well. Taste and adjust, adding more salt, pepper and/or lemon as necessary. If yours is too think, add some more water or milk. It it's too thin, add some more chickpeas. The consistency should be thinner and lighter than hummus.
5.  Plate with a generous scoop of the puree and top it with the roasted cauliflower, chickpeas, a drizzle of olive oil, a few small pinches of red pepper flakes and another pinch of rosemary.

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