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Cauliflower puree
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 436
  • Fat about 28g
  • Carbohydrates about 29g
  • Protein about 16g
This is needed
This is needed for 4 people
Chickpeas
  • 1 tin chickpeas (approx. 420 g), rinsed, drained
  • 2 tbsp pumpkin seeds
  • 0.25 tsp salt
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 0.25 tsp cayenne pepper
Cauliflower puree
  • 1 cauliflower (approx. 750 g), cut into florets, stem cut into pieces
  • 1 tsp salt
  • 80 g butter
  • 0.5 tbsp lemon juice
  • a little pepper
Peas
  • 0.25 tsp salt
  • a little olive oil
  • 300 g frozen peas, slightly defrosted
  • 1 sprig peppermint, finely chopped
To serve
  • 30 g Micro Greens
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And that's how it's done
And that's how it's done
Chickpeas
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.
Peas
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.