Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - CAULIFLOWER PARMESAN

Recipe Name

CAULIFLOWER PARMESAN

Submitted by

jgouker

Recipe Description

Q02402

Quantity	100	Quantity Unit	SERVINGS (3/4 CUP)	Servings
Prep Time (minutes)	10	Cook Time (minutes)	30	Ready In (minutes)	40

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



4 1/2	cups, chopped	Large Yellow Onions, Chopped
2	tablespoons	cooking oil spray
10	cups (8 fl oz)	water
6	cups	grated parmesan
4	cups	skim milk
2	cups	all-purpose flour
2	gallons	water
32	cups (1" pieces)	Cauliflower, frozen, unprepared

Steps

Sequence	Step

1	PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 50 SERVINGS PER PAN. PREPARATION INSTRUCTIONS: TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED IN RECIPE A03100. CHOP ONIONS FOR USE IN STEP 1. CHOP BEFORE MEASURING. MELT BUTTER OR MARGARINE FOR USE IN STEP 6. 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. Add milk 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.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact