CAULIFLOWER AU GRATIN

Ingredients

PEPPER,WHITE,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
CAULIFLOWER,FROZEN 20 lbs
SALT 5/8 oz 1 tbsp
WATER,BOILING 25-1/8 lbs 3 gal
MILK,NONFAT,DRY 8-3/4 oz 3-5/8 cup
WATER,WARM 9-3/8 lbs 1 gal 1/2 qts
BUTTER,MELTED 1 lbs 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 11 oz 2-1/2 cup
CHEESE,CHEDDAR,SHREDDED 1-1/2 lbs 1 qts 2 cup
BREADCRUMBS,DRY,GROUND,FINE 1 lbs 1 qts
BUTTER,MELTED 8 oz 1 cup

Method

1 Add cauliflower to salted boiling water. Bring to a boil; cover. Simmer 4 to 8 minutes or until just tender.
2 Drain; place about 3-3/4 quarts cauliflower in each steam table pan. Set aside for use in Step 8.
3 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
4 Blend butter and flour together; stir until smooth.
5 Add flour mixture to milk, stirring constantly. Simmer 5 minutes or until thickened.
6 Add cheese and pepper; stir until blended.
7 Pour 1-1/2 quarts sauce over cauliflower in each pan.
8 Mix crumbs and butter or margarine. Sprinkle 1 cup evenly over cauliflower in each pan.
9 Using a convection oven, bake at 325 F. for 10 minutes or until crumbs are browned. CCP: Heat to 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
125 cal 9 g 5 g 8 g 23 mg 226 mg 105 mg

Portion

1/2 Cup

Yield

100


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