Recipe Name: Cauliflower, Steamed
Category / Sub-Category:

Serving Guidelines
Type of Pan: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
Recipe Total Yield
Volume3 gal, 2 qt
Weight15 lb

ServingsBy WeightBy VolumeEachTotal
Elementary Servings3.2 oz12 TbspN/A
Secondary Servings3.2 oz12 TbspN/A

AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)

IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Cauliflower, Freshcut into florets25 lb15 lb4 gal, 2 qt


  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.

Shopping List

Stock NumberCase DescriptionLoc.CasesBroken UnitsUnit Description
2401CASE 12 CT11.33HEAD (30 OZ)