Cauliflower, Steamed

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3.2 ozElementary12 TbspElementaryN/A
Secondary3.2 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume3 gal, 2 qt
Weight15 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Cauliflower, Freshcut into florets25 lb15 lb4 gal, 2 qt

Method

  1. Divide cauliflower into 2-inch perforated full hotel pans.
  2. If a steamer is available, cook until tender, if not:
  3. Place pans into 4-inch full hotel pans containing an inch of water, cover.
  4. Bring water to a boil and steam cauliflower until tender (8-10 minutes).
  5. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  6. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:2
Elementary Portions Per Pan:37
Secondary Portions Per Pan:37
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.42
Secondary Cost per Serving:$0.42