RECIPE: Cauliflower & Chickpea Puree

The weather outside is……… well it’s not frightful just yet but it’s definitely started to turn wintery now!

And with the onset of winter comes the need for warming foods to nurture our bodies & keep us healthy & robust throughout the coming chilly months. 

My key message is always to have food that you enjoy, food that supports you & makes you feel good whilst also nourishing your body & providing the best nutrition you can get.

This recipe is an example of how you can easily enhance a regular meal. Now there is room in everyone’s lives for white potatoes, that’s not my point, it’s the regularity that people turn to single ingredients such as potatoes that is the problem. Variety means diversity of nutrients, in the same way if someone only ever has broccoli, it’s a fabulous food to regularly include, but if they don’t dabble in other greens they have limited themselves to that nutrient profile.

Cauliflower is an amazing vegetable, one serving contains 77% of your daily Vitamin C requirements in addition to B Vitamins, Vitamin K, Folate & Potassium. Chickpeas are another great Folate source as well as being rich in plant based protein & fibre. So if you swap this in every now & again not only do you get to delight in its deliciously silky smoothness, but you also get a great body boosting load of micronutrients too!

I love to use this as a topping to shepherd’s pie, as an alternative white sauce in moussaka or lasagne or served alongside roast lamb. Any leftovers also make a great dip or crackeCauli Puree.jpgr topping.

Variety & versatility all rolled into one! 😀

 

Serves 2-3

  • 1 medium cauliflower
  • 1 can chickpeas
  • 1/2 organic vegetable stock cube
  • 250-300ml boiling water
  • freshly ground black pepper
  • Optional: 1 tbsp wholegrain mustard

 

  1. Remove the outer leaves of the cauliflower (I keep them for making soup personally) & chop the head into florets.
  2. Place into a saucepan & add the stock, it shouldn’t cover the cauliflower just be about an inch in the bottom of the pan.
  3. Cover with a lid & simmer for 8-10 minutes until the cauliflower is tender.
  4. Meanwhile drain & rinse your chickpeas. Add them to the pan once the cauliflower is starting to soften, using a wooden spoon to bash everything up a bit so the chickpeas can absorb some of the cooking liquor.
  5. Re-cover & simmer for a further 3-4 minutes.
  6. There should be a small amount of liquid left in the pan at this point but if there is more than 2-3 tablespoons drain some of this into a container before blending.
  7. Use a hand blender to puree until smooth, if it’s too thick re-add some of the reserved cooking liquid.
  8. Season with freshly ground pepper to taste & add the wholegrain mustard if desired.

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