Cauliflower Puree with Chickpeas

When I'm craving an easy, cozy weeknight dinner, I make this cauliflower puree. I sprinkle it with capers, roasted chickpeas & fresh rosemary.

cauliflower puree & roasted chickpeas cauliflower puree & roasted chickpeas

This cauliflower puree might just be my last cauliflower post of the season. I’m trying to remind myself that it’s still March and many of you have snow on the ground. Or at least slush. Which is hard for me to comprehend because it suddenly became July here this week.

But last week, when it was a little bit cooler and cauliflower was still showing up at my door, we made this fancy little meal. Cauliflower, two ways… a light velvety puree, with roasted florets and chickpeas on top.

Cauliflower puree recipe ingredients


5.0 from 1 reviews

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.
Author:
Recipe type: Main dish
Serves: 2-3, scale accordingly
Ingredients
Cauliflower Puree:
  • 1 large cauliflower, broken into florets
  • 3 garlic cloves
  • ¼ cup vegan butter (or regular butter)
  • ½ cup chickpeas, cooked & drained
  • 1 tablespoon chopped rosemary
  • Squeeze of ½ to 1 whole lemon, plus some zest (to taste)
  • Sea salt and fresh black pepper
  • Milk or water to thin, or more chickpeas if necessary to thicken
Roasted chickpeas & cauliflower
  • 1½ cups cauliflower, broken into small florets
  • 1½ cups cooked (or canned) chickpeas, drained
  • Extra-virgin olive oil
  • Minced garlic
  • Sea salt and fresh black pepper
  • A few pinches chopped rosemary
Plate with:
  • A sprinkle of capers
  • An extra drizzle of olive oil
  • A few pinches of red pepper flakes
Instructions
  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.
  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.
  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).
  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.
Notes
You can make the cauliflower puree up to one day in advance. The texture might change overnight in the fridge, and you might want to blend it again just before serving.

36 comments

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  1. Laura from thefirstmess.com
    03.15.2013

    Roasted chickpeas have been one of my favourite things this winter. Love this super dreamy pairing. Jealous of your July-esque conditions, lady.

  2. Ashley from edibleperspective.com
    03.15.2013

    You sure know how to make cauliflower puree look elegant! Definitely will be trying it soon with rosemary + roasted chickpeas.

  3. sandra from meadowscooks.blogspot.com
    03.15.2013

    This looks so lovely and delicate. I’ve never thought of pureeing cauliflower and I am not sure why not. It sounds like a wonderful idea.

  4. I’ve seen pureed cauliflower everywhere lately, but haven’t tried it. This recipe looks great and is officially added to my to-do list!

  5. Kelly from eat-yourself-skinny.com
    03.15.2013

    What an amazing combinations, this looks incredible! 🙂

  6. Aleksandra Peyrer-Navijalic
    03.15.2013

    Such a lovely pairing. It also looks very elegant. Can’t wait to try this!

  7. Sasha from chezsasha.com
    03.15.2013

    Your photography is divine! I’m in love.

  8. Jamie from thriftyveggiemama.com
    03.15.2013

    Love this! I absolutely love cauliflower and roasted chickpeas. Beautiful photos.

  9. This is so beautiful! I am definitely going to have to try this before we can’t get cauliflower here anymore.

  10. Katie from katieduris.com
    03.15.2013

    i’m all for the coming of spring and the lovely produce that she brings, but i’m sad about the ‘last cauliflower of the season’. i have mine sitting in the fridge now, it was destined for a white bean salad, but this has me reconsidering…

    • jeanine
      03.18.2013

      Hi Katie,

      I know cauliflower turned out to be a favorite this winter for sure 🙂

  11. I love this dish! What a fantastic idea. So many wonderful flavours and textures. I have some chickpeas and some cauliflower in the house – so I think I better give this a try this weekend.

  12. Sian Therese
    03.16.2013

    This sounds delicious – definitely making this soon!

  13. Lisa G. from eatingandwandering.com
    03.18.2013

    Lovely! I cooked an enormous batch of chickpeas this weekend and I’m slowly gathering new recipes to mix in with the old standbys. Yum!

  14. Melissa from Isitvegan.com
    03.18.2013

    Just made the purée for dinner tonight. It is absolutely dreamy. Can’t wait to finish it off with the chickpeas, roasted cauliflower, and some braised tempeh.

    • jeanine
      03.18.2013

      oh so glad you like it (so far!)

  15. Kate from kateinthekitchen.com
    03.18.2013

    I believe I’ve eaten my weight in roasted cauliflower this winter, deeply enamored of it as is, burnished and perfect. But paired with my all-time favorite addictive snack, I wish that this dream combination had arrived far earlier than mid-March. Still, we’ve got some Winter left in Minnesota.

    • jeanine
      03.21.2013

      I think I’ve eaten my weight in cauliflower this winter too 🙂

  16. This looks so very delicious. Cauliflower and chickpeas, I’ve never thought of putting the two together. Have to try it.
    Compliments on a beautiful blog!

  17. Samossa
    03.31.2013

    That sounds fantastic… I love mixing cauliflower and broccoli (like 2/3 cauliflower 1/3 broccoli). Do you think it would work with this recipe?
    Your blog is amazing btw. You’re really helping my family eating veg 🙂

  18. Mariela from tastyplan.com
    04.25.2013

    I love cauliflower! This is beautiful, cant wait to make and taste. Lovely blog.

  19. It’s like Xu Meng head fiercely poured cold water. Xu Union will be more deep resentment can imagine, he stared fiercely a full Feng Ting Liu Yiyi chest, eyes can not wait to dig into from the cleavage of the last helpless sigh, talk about a girlfriend so tired even point Consolation not give. Thanks to his endurance. Otherwise, early yellow.

  20. Sian Therese
    08.13.2013

    Your photography is always stunning and this recipe is delicious – it has become a frequent rotation in my house (Winter here in Aus atm). Dad passed on a beautiful cauliflower from his garden and there was no better use for it then this recipe! You are a star!

  21. Violeta
    07.05.2014

    Just made this. Heaven! I couldn’t wait to eat it, I got my tongue burnt. Still delicious!

  22. Von
    07.03.2015

    This morning I was searching for new ideas for cauliflower, and chanced upon your site…and this recipe. I was going to make it for dinner but couldn’t wait and I’m currently nom-nom-nomming on it now! What a yummy recipe! I wish I could post the photo of what is the prettiest dish I’ve ever made. I added in some edamame beans too. I’ll be making this regularly!

    • jeanine
      07.04.2015

      I’m so glad you liked it! Ha, so funny that you couldn’t wait until dinner :).

  23. Sally
    07.12.2017

    So so yummy – my 7-year old completely approves. I didn’t have enough chickpeas so I substituted cannellini beans in the puree and saved the roasted chickpeas as a topper. Perfect!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.