High in prebiotics and insoluble fibre
CAULIFLOWER AND BLACK GARLIC DIP WITH CRISPY CHICKPEAS
Creating sauces, dips and purees from scratch are incredibly easy. This is an easy way to add extra fibre and nutrients to a dish. Fresh produce is endlessly versatile, the key is for you to venture outside the mandane parameters of the expected.
Ingredients
- 1 large head cauliflower, roughly chopped
- 1 cup milk (any milk alternative)
- 4 tbsp Liviana® Eureka Lemon Extra Virgin Olive Oil
- 3 - 5 cloves Liviana® Black Garlic
- 1 tin chickpeas, strained and rinsed
- Salt and pepper
Equipment List
- Chopping Board
- Small pot
- knife
- Blender
- Oven or Airfryer
Method
1. Season the chickpeas with 2 tbsp Liviana®Eureka Lemon Extra Virgin Olive Oil, salt and pepper and put into the airfryer for 20 minutes at 160 °C or oven at 180°C for 20 minutes.
2. Add the chopped cauliflower, milk, 2 tbsp Liviana® Eureka Lemon Extra Virgin Olive Oil, Liviana® Black Garlic, salt and pepper to a pot and cook on simmer for 5 - 7 minutes until the cauliflower is very soft.
3. Blend until smooth.
4. Remove the crispy chickpeas from the airfryer or oven, sprinkle over the pureed dip. Serve with any protein or with crispy seedcrackers.
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Black Garlic in Eureka Lemon Extra Virgin Olive Oil
Aged Black Garlic
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