Cauliflower Con Queso (Aldi’s) – hot dip

February 6, 2022 / Lyn Jones / 0 Comments

Makes 10 dipping serves

Ingredients


4 cups cauliflower florets (no stalks)
1 Tab coconut oil
1 brown onion, finely diced
3 garlic cloves, peeled & finely diced (or crushed)
1 red capsicum, deseeded & diced
2 cups Vegetable Stock
5 Tab almond milk
4 sun dried tomatoes, diced
Quarter cup natural cashews
½ tsp ground cumin
1½ tsp chilli flakes
Quarter tsp ground turmeric
Salt & pepper to taste
corn chips, to serve

  • Soak cashews in a bowl of hot water for 1 hour.
  • Heat frypan over medium heat. Add coconut oil, onion, garlic, capsicum and 1 tsp chilli to pan and sauté until soft & fragrant. Remove half of the mixture and set aside.
  • Add cauliflower & stock to frypan and cook for approximately 15 minutes or until cauliflower is tender and has absorbed the stock.
  • Drain cashews and place in food processor. Add cauliflower mixture to processor with the remainder of ingredients and process for 2 minutes. Then blend through remainder of capsicum mix. Add to a bowl to serve.
  • Garnish with chopped chilli flakes and lime wedges. Serve with corn chips.

TIP: For an optional flavour change you can add a quarter cup of fresh coriander to your food processor and blitz with the cauliflower mixture.

Baked Vegetable Chips (Aldi’s)

February 6, 2022 / Lyn Jones / 0 Comments

Serves 4

Ingredients

  • 2 Tab Extra Virgin Olive Oil
  • 1 thick carrot, peeled & sliced into ½ cm circles
  • 1 large zucchini, washed & sliced into ½ cm circles
  • 2 large sweet potatoes, peeled & sliced into ½ cm circles
  • 1 tsp each of salt & pepper, or to taste*

*Tip – you can also add beetroot or root vegetables of your choice. Why not try adding some of your favourite spices to the salt & pepper mix for different flavour options.

  1. Preheat oven to 180°C (or 160°C for fan forced oven).
  2. Place Goliath baking paper on a baking tray and layer sliced vegetables on sheet, making sure not to overlap. Brush vegetables with olive oil and sprinkle with salt and pepper.
  3. Bake for 15 minutes, then flip chips and bake for 15 minutes or until crisp and browned.
  4. Let cool, then store in an airtight container for up to 3 days.

TIP: Serve with your favorite dip or Greek yogurt.

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