Baked Spiced Cauliflower Salad

Preparation 15 Minutes

Cook 20 Minutes

Serves 4-6

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
  2. Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
  3. Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.

Ingredients

1 whole cauliflower

1 tbsp SUNBEAM Sesame Seeds

½ cup SUNBEAM Sunflower Seeds

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp sweet paprika

½ tsp turmeric

2 tbsp olive oil

1 tbsp olive oil

1 tbsp sherry vinegar

1 tsp maple syrup

1 cup baby spinach leaves

50g feta, crumbled

Pomegranate seeds, for serving

Recipe Collection

Honey Roast Chicken with Nutty Stuffing

Preheat the oven to 220c on fan-forced.

Combine stuffing ingredients in a food processor until roughly chopped.

Remove stems from rosemary and combine with honey, olive oil in a small bowl.

Fill chicken with nutty stuffing and roast chicken for 20 mins.

Remove chicken after 20 mins and cover outside with honey glaze, season with salt.

Cook for a further 25 mins on 180c until golden

Baked Spiced Cauliflower Salad

  1. Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
  2. Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
  3. Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.

Almond Mandarin Cake

  1. Put the whole mandarins in a saucepan, cover with cold water and bring to the boil. Simmer for 45 minutes or until tender when tested with a skewer, topping up water as necessary. Drain, cool to room temperature, cut in half and remove any pips.
  2. Preheat oven to 160°C and line the base of a lightly greased 20cm springform cake pan with baking paper.
  3. Blend the cooled mandarins, eggs and sugar in a food processor until well combined. Add the almond meal, baking powder and orange blossom water (if using) and pulse until combined.
  4. Pour the mixture into the prepared pan and sprinkle with almonds. Bake for 1 hour 10 minutes or until golden and a skewer inserted in the centre comes out clean. Remove from the oven and cool for 15 minutes before removing to a wire rack to cool completely.

Roasted Cauliflower Steak with Cashew Cream

Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.

Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

While the cauliflower steaks are in the oven, prepare the warm chickpea salad.  Add the spinach and chickpeas to a large bowl.

Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.

Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.

Sweet Treats

Preheat the oven to 170°C. Line a large baking tray with baking paper.

  1. Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes.
  2. Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
  3. Allow to cool completely before serving with milk or a good dollop of yoghurt.

Easy Florentines

Preheat oven to 180ºC (160ºC fan).Line 2 baking trays with baking paper.

In a large bowl, combine Corn Flakes, almonds, sultanas and cherries, mix well.Pour over the sweetened condensed milk and stir to coat. 

Place an egg ring onto prepared pan.Spoon the mixture into the egg ring, filling to the top and gently pressing down to compact.Remove egg ring and repeat, with remaining mixture, 6 biscuits on each tray.

Bake biscuits for 15 mins, swapping the trays around half way.Remove from oven and allow biscuits to cool completely on trays.

Melt the chocolate and brush onto the bases of each biscuit.Rest cookies on a baking rack, chocolate side up, to allow chocolate to set.

You will need a 7.5cm egg ring for this recipe
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