Roasted Cauliflower

Q-109-51 Vegetables

Green
Moderate
100 Portions
¾ cup (2-¾ oz)
18 x 26-Inch Sheet Pans (8), 12 x 20 x 2-½-Inch Steam Table Pans (4)
350°F (177°C)
15 - 17 min.

INGREDIENTS

ItemMeasureWeightApprox issue

CAULIFLOWER, FRESH, 2-½-INCH PIECES

10 gal

31 lb

37 lb 3 oz

OIL, CANOLA

3-½ cup

1 lb 9-½ oz

SALT

2 tbsp + 2 tsp

1.76 oz

PEPPER, BLACK, GROUND

1 tbsp + 1 tsp

0.33 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Combine cauliflower, oil, salt and pepper; mix well.
  3. Spray each sheet pan with cooking spray.
  4. Place 3 lbs 14 oz (2 gal 4 cup) on each sheet pan. Arrange the cauliflower into a single layer.  Do not crowd the cauliflower on the pans.
  5. Using a convection oven, roast at 350°F (177°C) on high fan, open vent for 15 to 17 minutes or until tender. CCP: Internal temperature must reach 145°F (63°C) or higher for 15 seconds.
  6. Transfer cauliflower to serving pans. Serve immediately or CP: Hold for hot service at 135°F (57°C).

RECIPE NOTES

  1. Two No. 10 scoops may be used for each portion.
  2. *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar together.
  3. Original recipe number: Q-109-00

NUTRITION FACTS

Calories107
Carbohydrates7 g
Sugars*3 g
Protein3 g
Fat9 g
Saturated Fat0.8 g
Cholesterol0 mg
Sodium254 mg
Calcium31 mg
Fiber2.8 g
Combat Capabilities Development Command-Soldier Center // U17-238