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Recipes - CAULIFLOWER COMBO

Recipe Name

CAULIFLOWER COMBO

Submitted by

jgouker

Recipe Description

Q00102

Quantity	100	Quantity Unit	SERVINGS (3/4 CUP)	Servings
Prep Time (minutes)	10	Cook Time (minutes)	20	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



1/2	gallon	water
1/2	teaspoon	salt, table
15	cups (1" pieces)	Cauliflower, frozen, unprepared
1 1/4	gallons	water
1	teaspoon	salt
45	cups	Frozen Peas & Carrots – Bountiful Harvest

Steps

Sequence	Step

1	PREPARATION INSTRUCTIONS: STEAMKETTLE OR STOCK POT METHOD 1. FROZEN CAULIFLOWER: A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. B. ADD SALT. C. TO PREVENT BREAKING UP, PLACE VEGETABLES IN WIRE BASKET AND IMMERSE IN BOILING WATER. D. RETURN TO A BOIL; COVER. E. REDUCE HEAT; COOK GENTLY FOR 4 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. 2. FROZEN PEAS AND CARROTS: A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. C. ADD VEGETABLES; STIR WELL. D. RETURN TO A BOIL; COVER. E. REDUCE HEAT; COOK GENTLY FOR 6 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. 3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS. OPTION: USING A VERTICLE STEAMER...PRESSURE STEAM 6-8 MINUTES. NOTE: STEAM FOR A MINIMAL AMOUNT OF TIME, SO YOUR VEGETABLES EMERGE "AL DENTE" CRISP INSIDE AND TENDER OUTSIDE TO MAXIMIZE THEIR NUTRITIONAL VALUE.

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