Roasted Lemon Cauliflower
A recipe from Georgia Department of Education School Nutrition
Our House Spice Blend is fantastic adding a unique flavor that perfectly complements the roasted cauliflower without being too overpowering. With the lemon zest bringing bright, tart, and sweet citrus flavors.
Ingredients:
- 8 lbs + 12 oz Cauliflower, raw, florets
- 4 oz Oil, canola
- 1 tbsp Pepper, black, ground
- 1 tbsp Salt, Kosher
- 1/2 cup House Spice Blend
- 1/4 cup Lemon, zest
Steps:
- Wash cauliflower under cool running water. Drain well and dry.
- Toss broccoli 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 12-15 minutes.
- Sprinkle the roasted cauliflower with House Spice Blend and lemon zest.
- Place roasted cauliflower in 2-inch, solid, half hotel pans for service.
- Hot hold, uncovered, for service.
Take care not to overcrowd pans. This will cause the cauliflower to steam rather than roast.
Rotate pan halfway through cooking in case of oven hot spots.
Cook to 135°F or higher.
Hold at 135°F or above.
Roasted cauliflower must be batch cooked throughout service to ensure quality.
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: | 44 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.6 | g |
| Sodium: | 118 | mg |
Tips:
Additional Recipe Photographs
Toss the cauliflower in oil, salt, and pepper. Take care not to overcrowd pans when roasting.
