Cauliflower puree

Cauliflower puree

Total: 1 hr | Active: 1 hr
vegetarian, gluten-free
Nutritional value / person: 436 kcal
, Fat: 28 g
, Carbohydrate: 29 g
, Protein: 16 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tin chickpeas (approx. 420 g), rinsed, drained
2 tbsp pumpkin seeds
1 tbsp maple syrup
1 tbsp olive oil
¼ tsp cayenne pepper
¼ tsp salt

Cauliflower puree

1 cauliflower (approx. 750 g), cut into florets, stem cut into pieces
1 tsp salt
80 g butter
½ tbsp lemon juice
a little pepper


a little olive oil
300 g frozen peas, slightly defrosted
1 sprig peppermint, finely chopped
¼ tsp salt

To serve

30 g Micro Greens
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How it's done

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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.


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.

Good to know
Serve with: Toasted nut bread

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