Farm Fresh Rhode Island

A hub for local food since 2004

DONATE   |   RI FARMERS MARKET GUIDE   |   NE AG EXCHANGE   |
  • ABOUT
    • Mission
    • Staff & Board
    • History
    • Job Opportunities
  • OUR BUILDING
    • Welcome
    • Event Rental Opportunities
    • About Our Building
  • PROGRAMS
    • Bonus Bucks
    • Farmers Markets
    • Farm to School & Community Education
    • Harvest Kitchen
    • Hope’s Harvest
    • Market Mobile
  • SUPPORT
    • Donate
    • Asparagus Fest
    • Local Food Fest
    • Our Supporters
    • Volunteer
  • NEWS

Roasted Cauliflower & Broccoli Recipe

August 1, 2019

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

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)

Ingredients
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

Instructions

  • Cut cauliflower into florets, discarding the core. Use some tender
    stem pieces.
  • 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
    15 minutes.
  • 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,
    and cheese.
  • Use a 1/2 cup scoop to serve on the line.

About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.

This recipe is from Project Bread: A Fresh Approach to Ending Hunger

 
 
 
 

 
 
 
 

Filed Under: Farm to School & Community Ed

Categories

  • 10 Sims Ave
  • Farm to School & Community Ed
  • Farmers Markets
  • Harvest Kitchen
  • Hope's Harvest
  • In The News
  • Market Mobile

Archives

Ag Exchange

An online forum for connecting about farming, land, jobs, and other agricultural stuff.

 

VISIT

Farm Fresh Rhode Island Logo
 
Farm Fresh Rhode Island is an Equal Opportunity Provider

CONTACT

401–312–4250
10 Sims Ave, unit 103
Providence, RI 02909

LOCAL FOOD RESOURCES

RI Farmers Market Guide
Double Your SNAP/EBT
Order Local Food
Volunteer with Us
Ag Exchange Public Forum

GET WEEKLY NEWS

© 2023 · Farm Fresh Rhode Island · Credits · Design & Development by // DESIGN AGENCY //

  • ABOUT
    ▼
    • Mission
    • Staff & Board
    • History
    • Job Opportunities
  • OUR BUILDING
    ▼
    • Welcome
    • Event Rental Opportunities
    • About Our Building
  • PROGRAMS
    ▼
    • Bonus Bucks
    • Farmers Markets
    • Farm to School & Community Education
    • Harvest Kitchen
    • Hope’s Harvest
    • Market Mobile
  • SUPPORT
    ▼
    • Donate
    • Asparagus Fest
    • Local Food Fest
    • Our Supporters
    • Volunteer
  • NEWS
Asparagus Fest Is Back
Celebrate the start of the local growing season with us May 7th at Four Town Farm
Advance Tickets Only — Get Yours Before They Sell Out!