Recipe#1097

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

20 lb. cauliflower, frozen
4 1/2 tbsp. (3 oz) salt
3 gal. water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 qt. water, warm
2 cups (1 lb) butter or margarine, melted
2 1/4 cups (8 oz) flour, wheat, pastry, sifted
2 tbsp. (1 oz) salt
1 1/4 qt. (1 lb 8 oz) cheese, ground
1 1/2 qt. (1 lb 8 oz) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted

INSTRUCTIONS

Add 4 1/2 tbsp salt to 3 gal boiling water. Add cauliflower to salted water. Bring to a boil; cover. Simmer 12 minutes or until cauliflower is tender. Drain. Place 1 1/2 gal cauliflower in each pan. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Blend butter or margarine and flour together, stir until smooth. Add roux to milk, stirring constantly. Simmer 5 minutes or until thickened. Season with 2 tbsp salt as needed. Add cheese; stir until blended. Pour 2 1/2 qt sauce over cauliflower in each pan. Mix crumbs and butter or margarine. Sprinkle over cauliflower. Bake 15 minutes or until crumbs are browned.

NOTE: 1 gal other types of milk may be substituted for nonfat dry milk and water