Guacamole (Aldi’s)
serves 2
Cauliflower Con Queso (Aldi’s) – hot dip
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.