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wash the cauliflower and cut the florets. Cut the vegetables in pieces.
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Fill 3/4 of a medium pot with water. Add the cauliflower, the onion, celery, carrot and tomato.
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Place the rosemary, bay leaves and garlic in a cheese cloth, close with some twine.
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Add the herbs pouch in the pot too.
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Bring the water to boil and cook for 20 min.
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Turn the heat off. Remove the herb pouch and add the chickpeas (drained and rinsed under running water).
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Using and immersion blender create a nice and smooth puree.
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Serve warm with a drizzle of Extra Virgin Olive Oil on top and a teaspoon of grated Parmesan Cheese.