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

Sunshine Pudding

Prepare a 2 litre pudding basin – grease well and double line base with baking paper circles.

  1. Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes.
  2. Place apricots, apricot nectar, orange juice and rind in a small saucepan and simmer covered for ten minutes, stirring occasionally. Allow to cool and puree.
  3. Cream butter and brown sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well between each addition.
  4. Sift flours into a large bowl, add butter cake crumbs, macadamias, soaked fruit, pureed apricots and butter mixture and mix well to combine. Spoon mixture into the basin and smooth the top. Top with baking paper round.
  5. Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets. Place onto pudding basin and secure with kitchen string.
  6. Place a wire rack onto the base of a large saucepan, a third filled with water and bring to the boil. Carefully place pudding onto rack, making sure the water comes about halfway up basin. Cover and simmer for 6 hours, topping up water when needed. Remove from saucepan and stand for 10 minutes before turning out.
  7. Serve with cream, custard or ice-cream if desired.

Candied nuts decoration:

  1. Place sugar and water in a medium, heavy-based saucepan and stir over low heat until sugar has completely dissolved. Stop stirring, increase heat and bring to boil. Reduce to medium heat and gently boil until the toffee begins to change colour. Do not stir toffee once it has boiled.
  2. Working quickly, drop macadamias one at a time into the toffee and toss with a fork to coat, remove and place on a tray lined with baking paper. Repeat with remaining macadamias.
  3. Decorate the top of the pudding and serve.

Classic Christmas Pudding

  1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
  4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
  5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
  6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansionof the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
  7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

Walnut Cheese Log

Cheese to room temp.

In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.

Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border.

Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm.

Serve with crackers

Bread and Butter Pudding

Pre-heat oven to 180°C (160°C fan-forced).

  1. Combine sultanas and juice in a small bowl and set aside.

  2. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.

  3. Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.

  4. Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. 

  5. Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.

Christmas Pudding

Greese 2 small or 1 large basin.

Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.

Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.

Fruit Mince Brownies

In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.

Approx 2 hrs

Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.
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