Cauliflower puree


Total time: 1hr
Preparation Time: 60m

Servings
For 4 people


Nutritional Information

Contains 436 Kcal, 16g Protein, 29g Carbohydrates, 28g Fat


Ingredients

  • Chickpeas
  • 1 tin chickpeas (approx. 420 g), rinsed, drained
  • 2 tbsp pumpkin seeds
  • 0.25 tsp salt
  • 1 tbsp maple syrup
  • 0.25 tsp cayenne pepper
  • 1 tbsp olive oil
  • Cauliflower puree
  • 1 cauliflower (approx. 750 g), cut into florets, stem cut into pieces
  • 1 tsp salt
  • 80 g butter
  • 0.5 tbsp lemon juice
  • a little pepper
  • Peas
  • a little olive oil
  • 0.25 tsp salt
  • 300 g frozen peas, slightly defrosted
  • 1 sprig peppermint, finely chopped
  • To serve
  • 30 g Micro Greens

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Instructions

  • Chickpeas

    Mix the chickpeas with all the other ingredients up to and including the salt, transfer to a non-stick frying pan and stir fry over a medium heat for approx. 20 mins. until the chickpeas are crispy. Leave to cool and set aside.
  • Cauliflower puree

    Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the cauliflower, season with salt, cover and cook for approx. 15 mins. until soft. Puree the cauliflower with the butter and lemon juice, season and keep warm.
  • Peas

    Heat the oil in a frying pan, stir fry the peas and mint for approx. 3 mins., season with salt.
  • To serve

    Plate up the cauliflower puree, top with the chickpeas, peas and micro greens.
  • Serve with:

    Toasted nut bread

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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