CAULIFLOWER POLONAISE

Ingredients

Ingredient Weight Measure Issue
CAULIFLOWER,FROZEN 20 lbs
WATER,BOILING 16-3/4 lbs 2 gal
SALT 1 oz 1 tbsp
BREADCRUMBS,DRY,GROUND,FINE 1 lbs 1 qts
BUTTER,MELTED 8 oz 1 cup
EGG,HARD COOKED,CHOPPED 1 lbs 9 Eggs

Method

1 Add frozen cauliflower to boiling, salted water; return to boil; cover; reduce heat, allow cauliflower to simmer 4 minutes or until
tender. Drain. Place an equal quantity in each pan.
2 Brown crumbs in butter or margarine. Sprinkle 1 cup crumbs over cauliflower in each pan.
3 Garnish with hard cooked eggs. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
52 cal 6 g 2 g 3 g 24 mg 182 mg 24 mg

Portion

1/2 Cup

Yield

100


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