Roasted Cauliflower & Broccoli Recipe

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