Chicken recipes

One-sheet Italian-style loaded chicken schnitzels

20 minutes

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Gluten-free lemon-and-almond cakes

15 minutes

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Marshmallow Marie biscuit sandwiches

5 minutes

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Hot dogs with all the toppings

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Cauliflower recipes

Cauliflower with mustard-cheese sauce

25 minutes

Cauliflower with mustard-cheese sauce

Name: One-sheet Italian-style loaded chicken schnitzels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Woolworths chicken schnitzels 4,Woolworths basil pesto 1 x125 g tub,mozzarella, sliced 200g,Woolworths exotic tomatoes 350g,Woolworths frozen mashed potato 1kg,Woolworths Kalamata and green olives 1 x70 g sachet,sea salt and freshly ground black pepper, to taste

By Jacqueline Burgess

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

4 cauliflower heads (kept whole)
2 shallots, finely chopped
1 T butter
3 t cumin seeds
1 T medium curry powder 1 T
2 t mustard powder
1 1/2 t yellow mustard seeds
2 cups Woolworths double-thick cream
300 g mature Cheddar, grated
sea salt, to taste
80 g breadcrumbs

Method

1. Preheat the oven to 190°C. Blanch the cauliflower in boiling water for 5 minutes.
2. Sauté the shallots in the butter until soft and golden. Stir in the cumin seeds, curry and mustard powder.
3. Add the mustard seeds and heat for 1 minute. Add the cream, cheese and salt and cook until thickened, about 2 minutes. Set aside.
4. Place the cauliflower on a greased baking tray. Cover with the sauce and top with the breadcrumbs. Bake for 20 minutes, or until the sauce and breadcrumbs are golden.

Cook’s note: Pierce the base of the cauliflower with a knife before blanching. This will help cook the stem right through.

Find more cauliflower recipes here.

This is a test recipe

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Cauliflower with mustard-cheese sauce

Cauliflower with mustard-cheese sauce

Ingredients

Method