Recipe Name CAULIFLOWER PARMESAN Submitted by jgouker Recipe Description Q02402 Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount 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.