CAULIFLOWER PARMESAN

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 1/8 oz 1/8 tsp
ONIONS,FRESH,CHOPPED 1-3/8 lbs 1 qts 1-5/8 lbs
MILK,NONFAT,DRY 7-1/4 oz 3 cup
WATER 5-3/4 lbs 2 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
WATER 2-1/8 lbs 1 qts
CHEESE,PARMESAN,GRATED 1-1/3 lbs 1 qts 2 cup
CAULIFLOWER,FROZEN 24 lbs
WATER,BOILING 16-3/4 lbs 2 gal
SALT 5/8 oz 1 tbsp

Method

1 Spray steam-jacketed kettle or stock pot with cooking spray. Add onions; stir well; cover; cook 5 to 7 minutes or until tender.
2 Reconstitute milk; add to onions in steam-jacketed kettle or stock pot. Heat to just below boiling. Do not boil.
3 Blend flour with water using wire whip to form slurry; stir until smooth.
4 Add slurry to milk mixture gradually, stirring constantly. Simmer 8 to 10 minutes or until thickened.
5 Add cheese; bring to a simmer, stirring until smooth. Do not boil.
6 Prepare cauliflower. Drain; place about 5-1/2 pounds cauliflower in each steam table pan.
7 Pour about 4-3/4 cups sauce over cauliflower in each pan. Using a convection oven, bake at 325 F. for 20 minutes on high fan,
open vent. 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
67 cal 8 g 5 g 2 g 5 mg 216 mg 130 mg

Portion

3/4 Cup

Yield

100


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