Cauliflower Chickpea Puree

For years I scoffed at the idea of cauliflower mash or puree as a replacement for mashed potatoes.  Clearly, cauliflower is not equal to the pure awesomeness of creamy mashed potatoes.  How could this grainy textured vegetable be pureed into something I actually want to feed myself and not a 6 month old baby?

Cauliflower Chickpea Puree // edible perspective

Instead of comparing this to mashed potatoes let’s just make it it’s own thing.  Mmmk?

Because, if I am craving mashed potatoes I’m going to make real-freaking mashed potatoes.  There really is no replacement. 

But this?

Is amazing in its own right.  And now I crave this all-of-the-time.  As does Chris…the ultimate potato lover.

Curious about this vibrant orange cauliflower?  It’s no different than the white variety but has the coloring of cheddar cheese.  You can sometimes also find a green and purple variety as well.  Kind of like the many colors of carrots!

Cauliflower Chickpea Puree // edible perspective

I’ve made this puree with + without beans, and I must say I like it much more with the beans included.  You will be shocked at how incredibly filling this simple side dish is.

Cauliflower Chickpea Puree // edible perspective

My favorite pureeing tool for this is the blender.  A food processor or immersion blender will work but the blender turns it into a silky, smooth puree.

Cauliflower Chickpea Puree // edible perspective

I kept the flavors simple but could see so many variations.  I’m thinking curry spiced with a little garam masala—or, maybe cumin, coriander, chili powder and a little adobo sauce—or, smoked paprika, salt, and pepper! 

Ohhh, the possibilities.

Cauliflower Chickpea Puree // edible perspective

Print this!

Cauliflower Chickpea Puree gluten-free, grain-free, vegan option // serves 2-4 as a side dish

  • 1 large head cauliflower, core removed + chopped
  • 1 cup cooked chickpeas
  • 1/2 – 3/4 cup unsweetened almond milk
  • 1 tablespoon butter, ghee or vegan butter
  • 1/2 tablespoon dried oregano
  • 1 teaspoon dried basil, or parsley
  • 1/2 – 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon garlic granules
  1. Steam the cauliflower for about 12-16 minutes, until very tender.
  2. Place in a blender [having a plunger helps] or food processor with all other ingredients, starting with 1/2 cup milk.
  3. Blend or process until smooth, scarping the sides as needed. 
  4. Add more milk until desired consistency is reached and continue to blend until fully smooth.  About 1-2 minutes total.  Taste and add more salt/pepper/spices if desired and blend again.
  5. If the puree has cooled a bit, heat over medium, stirring constantly until hot.  About 1-2 minutes.
  6. Serve with a sprinkle of salt, pepper, and butter.

tips/substitutions: Cannellini beans can be subbed instead of chickpeas.  If you want to use fresh garlic, use about 1/4-inch piece of a clove and mince before blending it in.  Fresh garlic can sometimes have a spicy + overpowering bite which is why I chose the garlic granules for this.  Feel free to use fresh herbs if desired.

Looking for actual potato recipes?  Try these!  sage + garlic whipped sweet potatoes | creamy herb potato kale soup | salt + vinegar kale mashed potatoes | mashed potato spinach patties | sweet potato leek + sage latkes

Cauliflower Chickpea Puree // edible perspective

Officially addicted. 

How about you?