cauliflower puree with chickpeas
Per serving : 221kCal / Carbs 14g / Protein 12g / Fat 13g
Ingredients
2 heads cauliflower, cut into big florets60ml almond milk
3 tbsp olive oil
Sea salt & cracked pepper
For the chickpeas:
1 x (400g) tin chickpeas, drained
1 tbsp olive oil
2 tsp paprika
1 tsp chilli flakes
4 cloves garlic
How to make it
- Preheat oven to 200°C/400°F/gas 6. Line a baking tray with baking paper.
- Bring a large pot of salted water to boil. Cook cauliflower for 20-25 minutes or until soft. Drain, allow to cool and then using a tea towel, squeeze out as much water as you can.
- Meanwhile, take the drained chickpeas and dry them in paper towel. Lightly rub them to loosen the outside shells.
- Toss in olive oil, paprika and chilli flakes and lay on the baking tray, along with the full cloves of garlic. Place in the oven and cook for 25-30 mintues or until crispy.
- Transfer the cooled cauliflower, along with the garlic cloves to a blender or food processor. Blitz until smooth and creamy.
- Pour puree into a large serving bowl and top with chickpeas. Season with a little extra sea salt & cracked pepper.
- Serve immediately, with pita bread or vegetable sticks.