This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. We are so happy to have you celebrating and serving fall’s delicious flavors with us!
Autumn/fall is a time of warm and cozy flavors. In Rhode Island, fall brings delicious root vegetables like beets, potatoes (both traditional and sweet varieties), and carrots. Our leafy greens are coming into season too! Collards, cabbage, mustard greens, lettuces, and kale are at the ready. We can also savor some summer items that are part of the seasonal transition like broccoli, peppers, summer squash, tomatoes, and cucumbers.
Roasted Cauliflower & Broccoli
100 servings, K-5 (3/4 cup)
14 heads (16 lb.) cauliflower — chopped
8 bunches (10 lb.) broccoli — chopped
1 c. olive oil
1 1/2 c. (1/4 lb.) parmesan cheese — grated
1 Tbsp. granulated garlic
1 Tbsp. salt
4 tsp. black pepper
- Cut cauliflower into florets, discarding the core. Use some tender
- Cut broccoli crowns into florets. To use the stems, cut the bottom
2 to 3 inches from the stems and discard. Trim the outer fibrous
part of the remaining stem with a large knife and slice thinly.
- Toss cauliflower with half the oil and spread one-layer deep on
lined sheet pans.
- Roast cauliflower at 350°F, until tender and golden, about
- Steam broccoli in perforated hotel pans (about 5 to 7 minutes) and
then rinse under cold water to stop the cooking process. It should
be bright green!
- Combine broccoli and cauliflower with the remaining oil, spices,
- Use a 1/2 cup scoop to serve on the line.
This recipe is from Project Bread: A Fresh Approach to Ending Hunger