loveandlemons5.0
Cauliflower Puree with Chickpeas
Give this simple, healthy cauliflower puree an elevated feel by topping it with roasted chickpeas and cauliflower florets! Vegan and gluten-free.
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●baking sheet
- ●blender
📝 Preparation Steps
1
Preheat your oven to 400 degrees.
2
Meanwhile, bring a large pot of salted water to boil, boil 3 cups of the cauliflower florets until tender, about ⏱️ 10-20 minutes.
large cauliflower, broken into florets1½ cups cauliflower, broken into small florets1
3
While the cauliflower is boiling, start roasting the rest of the cauliflower and the chickpeas. Prep 2 baking sheets with foil. Separately toss the chickpeas and cauliflower with olive oil, garlic, rosemary, salt & pepper. (I do this right on the baking sheet). Roast both in the oven until golden brown, about ⏱️ 25-35 minutes, checking halfway through.
large cauliflower, broken into florets1½ cups cauliflower, broken into small florets1Minced garlicchopped rosemary1 tablespoonA few pinches chopped rosemary
4
Make the cauliflower puree: Drain the boiled cauliflower, and transfer to a high speed blender. Add the garlic, butter, ½ cup chickpeas, rosemary, lemon juice, salt, and pepper, and blend to form a smooth puree. Taste and adjust, adding more salt, pepper, and/or lemon as necessary. If yours is too thick, add some water or milk. If it's too thin, add some more chickpeas. The consistency should be thinner and lighter than hummus. (*note that I used a Vitamix. If you're using a regular blender yours might not be as smooth).
large cauliflower, broken into florets1½ cups cauliflower, broken into small florets1Minced garlicchopped rosemary1 tablespoonA few pinches chopped rosemary
5
Plate with a generous scoop of the puree and top it with the roasted cauliflower, chickpeas, a drizzle of olive oil, capers, a few small pinches of red pepper flakes, and another pinch of rosemary. And an extra squeeze of lemon if necessary.
large cauliflower, broken into florets1½ cups cauliflower, broken into small florets1chopped rosemary1 tablespoonA few pinches chopped rosemary
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