This Cauliflower Puree with Chickpeas is a creamy, dreamy dish that’s as nourishing as it is delicious. The velvety smooth puree, made from tender cauliflower, pairs perfectly with the hearty crunch of roasted chickpeas. In just under 30 minutes, you’ll have a meal that’s rich in flavor and packed with wholesome goodness. The subtle nuttiness of the cauliflower blends beautifully with the earthy, spiced chickpeas, creating a harmony of textures and tastes.
Each bite offers a comforting warmth, making it ideal for cozy dinners or a quick, satisfying lunch. The dish is naturally gluten-free and vegan, yet it feels indulgent and satisfying. Whether you’re a cauliflower enthusiast or just looking for a new favorite, this recipe is sure to become a staple in your kitchen.
Ingredients for Cauliflower Puree with Chickpeas
- 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
- For Plating:
- A sprinkle of capers
- An extra drizzle of olive oil
- A few pinches of red pepper flakes
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Boil the cauliflower: Bring a large pot of salted water to a boil. Add 3 cups of cauliflower florets and boil until tender, about 10-20 minutes.
- Prepare for roasting: Line 2 baking sheets with foil. Toss the remaining cauliflower florets and chickpeas separately with olive oil, minced garlic, rosemary, salt, and pepper. Spread them evenly on the baking sheets.
- Roast: Place the baking sheets in the oven and roast until golden brown, about 25-35 minutes. Check halfway through and stir if needed.
- Make the cauliflower puree: Drain the boiled cauliflower and transfer it to a high-speed blender. Add garlic, butter, ½ cup chickpeas, rosemary, lemon juice, salt, and pepper. Blend until smooth. Adjust consistency with milk, water, or more chickpeas as needed. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
- Plate: Scoop a generous portion of the puree onto a plate. Top with roasted cauliflower, chickpeas, a drizzle of olive oil, capers, red pepper flakes, and a pinch of rosemary. Add an extra squeeze of lemon if desired.
Perfect Pairings: Serving Suggestions
This Cauliflower Puree with Chickpeas is versatile and pairs beautifully with a variety of dishes. Serve it as a creamy side to grilled chicken or fish, or use it as a base for roasted vegetables. For a heartier meal, top it with a poached egg or a sprinkle of feta cheese. It also makes a fantastic dip for warm pita bread or fresh veggie sticks.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap out the rosemary for thyme or oregano for a different flavor profile. Add a pinch of smoked paprika or cumin to the roasted chickpeas for a smoky twist. If you’re feeling adventurous, blend in a handful of spinach or kale for an extra nutrient boost. The possibilities are endless!
Time-Saving Tips for Busy Cooks
To save time, use pre-cooked or canned chickpeas and pre-cut cauliflower florets. You can also roast the cauliflower and chickpeas on the same baking sheet if you’re short on space—just keep an eye on them to ensure even cooking. For an even quicker puree, use a food processor if you don’t have a high-speed blender.
Storage and Reheating Made Easy
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the puree in a saucepan over low heat, adding a splash of water or milk to maintain its creamy texture. The roasted cauliflower and chickpeas can be reheated in the oven at 350°F for about 10 minutes to restore their crispiness.
Equipment Guidance for Smooth Results
For the smoothest puree, a high-speed blender like a Vitamix works best. If you’re using a regular blender, blend in smaller batches and add a bit more liquid to help achieve a creamy consistency. A food processor can also work, though the texture may be slightly chunkier. Don’t forget to scrape down the sides as you blend for even results!
Cauliflower Puree with Chickpeas
Ingredients
Cauliflower Puree
- 1 large cauliflower, broken into florets
- 3 cloves garlic
- ¼ cup vegan butter (or regular butter)
- ½ cup chickpeas, cooked & drained
- 1 tablespoon chopped rosemary
- 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 capers
- An extra drizzle olive oil
- A few pinches red pepper flakes
Instructions
- Preheat your oven to 400 degrees. Meanwhile, bring a large pot of salted water to boil, boil 3 cups of the cauliflower florets until tender, about 10-20 minutes.
- 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.
- 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).
- 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.