Tim Noakes eat your heart out! Try this delicious chicken liver pâté & roasted cauliflower flat bread with your bestie! Carb clever at its best!
Serves 2 - 1 Human 1 Doggo
Preparation: 10 min
Cooking: 80 min
For the flat bread:
olive oil 1 tbsp
cauliflower 1 head
egg yolk 1
psyllium husk 1 tbsp
For the pâté:
olive oil 1 tsp
chicken livers 500g
turmeric 1 tsp
thyme 1 tsp
Step by step:
1 Preheat the oven to 180ºC. Roughly break or chop up the cauliflower into medium-sized florets, drizzle with olive oil and roast until golden (approx. 40 minutes).
2 Pop the roasted cauliflower in a blender and blitz into a paste of “crumbs”. Remove any excess moisture, if there is, by squeezing out the paste with some cheese cloth.
3 Add the egg yolk and psyllium husk to the cauliflower and mix.
4 Lay the dough mixture on baking paper on a baking sheet and bake at 180ºC until golden brown (approx. 30 minutes).
5 While the bread is baking, heat the oil and fry the chicken livers in a pan with the thyme and turmeric. Cook until the livers are slightly pink in the middle.
6 Place the cooked livers in the blender and quickly blitz so that they’re blended but not too smooth.
7 Once the bread is cooked, allow to cool briefly, then slather on the pâté (season to taste just your portion!) and enjoy with your bestie!