Roasted Cauliflower
A recipe from Georgia Department of Education School Nutrition
Enjoy the simple yet delightful taste that results from the caramelization of cauliflower when roasting the florets.
Ingredients:
- 8 lbs + 12 oz Cauliflower, raw, florets
- 4 fl. oz Oil, canola
- 1 tbsp Pepper, black, ground
- 1 tbsp Salt, kosher
Steps:
- Toss cauliflower florets in oil and place evenly on a sheet pan sprayed with pan spray. Sprinkle with salt and pepper.
- Place cauliflower in 400°F oven. Roast until caramelized, brown, and crispy- approximately 16-18 minutes.
- Place roasted cauliflower in 2 inches, solid, half hotel pans for service.
- Hot hold, uncovered, for service.
- For service, use a 1/2 cup (6 oz) Spoodle or a #8 disher to portion 1/2 cup servings.
Take care not to overcrowd pans. This will cause the cauliflower to steam rather than roast.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Other
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 177 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.5 | g |
| Sodium: | 117 | mg |
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