Cauliflower Pasta

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Boil

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Nutritional Content

Allergens: Contains: Cauliflower; Onion; Tomato; AllergenSoy; Carrots; AllergenWheat; AllergenMilk; Garlic; Corn; Celery

Calories: 310 Kcal

Carbohydrates: 47 g

Protein: 9 g

Total Fat: 10 g

Calcium: 50 mg

Sodium: 110 mg

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Ingredients

10 Servings

• 2 Tbsp 1 tsp Oil, Olive

• 5 Oz Onion, Yellow

• 1 3/4 tsp Garlic, Whole Fresh

• 2 lb Cauliflower, Frz

• 1/8 tsp Pepper, Black Ground

• 1/8 tsp Pepper, Red Flakes

• 2 1/8 Cup LS Soup Broth Vegetable f/Base

• 2 1/2 Qt Pasta Spaghetti Buttered

25 Servings

• 1/3 Cup Oil, Olive

• 12 Oz Onion, Yellow

• 1 Tbsp 2 tsp Garlic, Whole Fresh

• 5 lb Cauliflower, Frz

• 1/2 tsp Pepper, Black Ground

• 1/2 tsp Pepper, Red Flakes

• 1 1/4 Qt LS Soup Broth Vegetable f/Base

• 1 Gal 4 Cup Pasta Spaghetti Buttered

50 Servings

• 3/4 Cup Oil, Olive

• 1 lb 8 Oz Onion, Yellow

• 3 Tbsp Garlic, Whole Fresh

• 10 lb Cauliflower, Frz

• 3/4 tsp Pepper, Black Ground

• 3/4 tsp Pepper, Red Flakes

• 2 3/4 Qt LS Soup Broth Vegetable f/Base

• 3 Gal 1 Cup Pasta Spaghetti Buttered

100 Servings

• 1 1/2 Cup Oil, Olive

• 3 lb Onion, Yellow

• 1/3 Cup Garlic, Whole Fresh

• 20 lb Cauliflower, Frz

• 1 1/2 tsp Pepper, Black Ground

• 1 1/2 tsp Pepper, Red Flakes

• 1 Gal 2 Cup LS Soup Broth Vegetable f/Base

• 6 Gal 2 Cup Pasta Spaghetti Buttered

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Heat oil. Add onion and garlic. Sauté for 5 min. Add cauliflower and seasonings and sauté for 5 more min.

3. Add broth. Bring to a boil. Reduce to a simmer and cook cauliflower until done.

4. Prepare pasta per separate recipe. Toss pasta with enough broth to prevent sticking. Toss pasta with cauliflower mixture and 1Tbsp broth per serving.

5. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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