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Christmas Recipes Breakfast Recipes Starters, Sides & Salads Recipes Main Meals Recipes Chicken Quesadillas Zesty Chicken Avocado Bowl Cottage Pie Mushroom & Zoodle Salad Beef Naked Burgers Simple Chicken and Seafood Paella Tomato & Feta Tart Cauliflower Tacos with Chilli & Lime Meatball Sub Chilli, Lime & Garlic Chicken Seafood Paella Garlic and Soy Pork Chops with Kaleslaw Vegan Bean Chilli Mediterranean Pork Wraps Vegan Cauliflower Curry Beef Fillet with Red Wine Jus Chinese Vegetarian Noodle Soup Zucchini Lasagne Rolls Asian Noodle Stir Fry Beef Rump with Chimichurri Sarah’s Penne Pasta Pam’s Legendary Lasagne Pork, Leek & Apple Pot Pies Braised Osso Bucco with Gnocchi Orange & Carrot Soup Potato Topped Salmon with Paprika Butter Stuffed Baked Sweet Potato Granny's Pea and Ham Soup Lamb Shank Korma Chicken Cobbler Massaman Beef Naked Chicken Burrito Bowl Chicken Green Curry Chickpea, Carrot, Turmeric and Ginger Soup Chicken Tikka Masala Beef and Ale Pie Raspberry Balsamic Pork Fillet Mushroom & Lentils Bolognese Corned Beef & Pickled Cabbage Sandwich Roasted Cauliflower Soup selected Roast Pork & Apples Chicken, Mushroom & Pea Risotto One Pot Shepherd’s Pie with Parmesan Mash Lemon & Garlic Chicken Thighs with Salsa Leftover Lamb Shank Pies Pork, Apple & Bacon Meatloaf Sticky Pork Belly Lemon Herb Chicken Meatballs Moroccan Spiced Beef with Roasted Vegetables Butterflied Lamb with Lemon Chilli Hommus Milk Braised Pork Belly with Vegetable Gratin Beef and Red Bean Soft Taco Mexican Beef BBQ Pizza Pork and Chorizo Spanish Style Rice Asian Beef Stir Fry Crispy Sticky Chicken Drumsticks BBQ Lamb Chops with Pea Pesto and Sweet Potato Chips Vegan Quinoa and Rice Bowl Tofu Noodle Stir Fry Basil & Mint Salsa Verde for Lamb Chops Charred Beef with Couscous Truss Tomato & Zucchini Tart Thai Mushroom and Chicken Meatballs Vintage Cheese & Beef Burger with Pickles Rump Steak with Mushroom Sauce Burger with Creamy Blue Cheese Sauce Trio Cheese Croque Monsieur Winter Roast Lamb Pork and Prawn Stir Fry Spiced Red Lentil Soup Chunky Apricot Chicken Meatballs in Tomato Sauce Mushroom & Beef Casserole One Pot Creamy Garlic Herb Chicken One Pot Greek Style Braised Chicken Drumsticks Cinnamon Spiced Pumpkin Soup One Pot Lemon Chicken Beef & Tomato Keema One-pot Mustard Chicken Roast Chicken Spicy Winter Casserole Slow Cooked Lamb Shanks Salmon with Crispy Skin and Parsnip Puree Sticky Honey Garlic Pork Ribs Potato, Leek and Feta Soup Broccolini, Cabbage & Singapore Noodles Whole Barramundi with Thyme & Lemon Crumb Leftover Roast Pork, Brie and Rocket Roll Moroccan Lamb Shanks Porterhouse Steak with Salsa Verde Simple Chicken Paella Garlic Butter Herb Steak and Potatoes Maple Chicken Chicken Soft Tacos Greek Pork Yeros Wrap Crumbed Barramundi & Chips San Choy Bau BBQ Beef Burger with Aged Cheddar Beef Kofta Flatbreads Beef Skewers with Tomato Vinaigrette Spicy Beef Mince Rice Bowl (Korean Bibimbap) Grilled Beef with Rosemary Butter Braised Brisket with Mac & Cheese Char Grilled African-Styled Steaks Chilli Beef & Green Bean Stir Fry with Cashews Grilled Beef Scotch Fillet with Smoky Eggplant & Salad Herb & Honey Mustard Roast Beef with Potato Salad & Horseradish Cream Sauce Massaman Beef & Green Onion Skewers Osso Bucco Baked Roasted Beef Rib Eye Slow Cooked Beef with Barley Slow Cooked Crusted Corned Beef Silverside Swedish Meatballs Baked Chicken Breast with Parmesan Crumb & Tomatoes Chicken & Mushroom Pie Chicken Maryland with Almonds, Rosemary & Potatoes Chicken Meatballs with Lemon Aioli Slow-Simmered Lamb Shanks with Chorizo Chicken Spiced Drumsticks Coq Au Vin Feta & Spinach Stuffed Chicken Breast with Lemon & Asparagus Goats Cheese Chicken Marinated Chicken Thigh Skewers with Tomato Salad Poached Chicken with Ginger & Shallots Bobotie – Traditional South African Meal Sweet & Spicy Chicken Drumsticks Braised Lamb Shanks Chicken Meatball Cacciatore French Style Braised Lamb Chops Herb Crusted Lamb Cutlets Lamb Chops with Chili Rice Lamb Yiros with Leftover Lamb Pork & Apple Burgers Macadamia Herb Crusted Rack of Lamb with a Crunchy Salad Mini Lamb Roast with Carrot & Feta Salad Zucchini Baked Salmon Parmesan Crumbed Lamb Cutlets with Salsa Verde Chicken Cordon Bleu Summer Roast Lamb Bacon, Potato & Leek Bake Bacon & Artichoke Frittata Pork & Beef Bolognese Pork Rolls with Coleslaw Sweet Asian Tacos with Home Made Slaw Asian Salmon Fillets with Noodles Grilled Rosemary-Salmon Skewers Herb Crusted Salmon Fillet Rice & Salmon Slice Salmon on Brown Rice or Quinoa with Kale Pork Tenderloin & Mexican Rice Tuna & Red Curry Fried Rice Green Fish Curry Prawn Risotto Carrot & Orange Soup Chelsea Roast Chorizo, Chickpea & Saffron Soup Fettuccine with Mushrooms & Asparagus Chunky Sweet Potato & Apple Soup with Cheese Croutons Leek & Potato Soup with Crispy Prosciutto & Chives Cauliflower Casserole Red Capsicum & Chorizo Soup Roasted Pumpkin & Garlic Soup Spicy Thai Pumpkin Soup Sweet Potato Bread Tomato, Lentil & Feta Soup Baked Gnocchi Bolognaise Creamy Chicken Pesto Pasta Creamy Tomato Pasta with Bacon Fettuccine with Broccoli, Chilli & Yogurt Sauce Garlic Prawn & Noodle Stir-Fry Grown Up Mac & Cheese Hidden Vegetable Lasagna Pasta with Creamy Mushroom and Bacon Sauce Three-Cheese Mini Gnocchi Tomato, Fennel & Sardine Fettuccine Veal Tortellini Hotpot Cauliflower Crust Pizza Haloumi & Vegetable Kebabs Potato, Spinach & Chickpea Curry Feta & Brown Rice Patties Mushroom & Onion Rice Mushroom & Soft Cheese Pancakes Pumpkin Fritters Desserts Recipes Kids Recipes Drinks Recipes Gluten Free Recipes Berry Recipes ALDI MiniRoos Mighty Menu Recipes Back to School Recipes
Roasted Cauliflower Soup Method Preheat oven to 175 °C (195 °C fan forced). Mix the florets with 2 tbsp of olive oil, salt and pepper. Roast on an oven tray in oven till nicely caramelised. Approx 10-12 minutes. Turning (stirring) halfway through. Meanwhile, sauté sliced onion in the remaining olive oil in stock pot. Try not to get any colour on the onions. Add the crushed garlic cloves, and fresh thyme leaves, keeping a small amount for garnish. Cook for a further 2 minutes. Add the vegetable stock. Bring to the boil then add the roasted cauliflower. Again, save some for garnish. Bring to the boil then, simmer for 15 minutes or until cauliflower is soft. Remove from heat. Cool slightly then blend till smooth with a hand held mixer or blender. Strain if required for smoother consistency. Place back on the stove and add cream if required. Bring back to simmer. Taste and adjust seasoning. Pour into serving bowls and garnish with remaining cauliflower, thyme, cracked pepper and a drizzle of olive oil.