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

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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

Steam the cauliflower for about 12-16 minutes, until very tender.
Place in a blender [having a plunger helps] or food processor with all other ingredients, starting with 1/2 cup milk.
Blend or process until smooth, scarping the sides as needed.
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.
If the puree has cooled a bit, heat over medium, stirring constantly until hot. About 1-2 minutes.
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