Cauliflower Au Gratin

Updated at: Fri, 27 Sep 2024 13:50:58 GMT

Step 1

Preheat oven to 375°F. -- Convection oven to 325°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

1. Tap frozen vegetables in package to loosen.

Step 4

2. Bring water to a boil in large stockpot or saucepan or steam jacketed kettle; add vegetables and cook until vegetables are thawed, about 3 - 5 minutes. Drain thoroughly.

Step 5

3. In large skillet or pot, melt margarine (1st listed) and whisk in flour. Cook until flour is lightly toasted, about 3 - 5 minutes.

Step 6

4. Whisk in milk gradually to toasted flour. Cook and stir until thickened and smooth.

Step 7

5. Add cheese and pepper to sauce; stir until well combined.

Step 8

6. Place drained cauliflower in steam table pans sprayed with nonstick cooking spray. Pour sauce evenly over the top of cauliflower.

Step 9

7. Melt margarine (2nd listed) and mix with bread crumbs. Sprinkle bread crumbs over cauliflower.

Step 10

8. Bake,uncovered, 15 - 20 minutes or until desired internal temperature is reached.

Step 11

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 12

CCP: Maintain holding 135°F or above.

Step 13

Serve with a 4 oz spoodle.

Step 14

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 15

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 16

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours

0 liked

0 disliked