Cooking For A Crowd - Large Sized Vegetable Recipes
 Cauliflower Au Gratin Recipe
Recipes for Quantity Cooking


Cauliflower Au Gratin

20 lb. cauliflower, frozen
4 1/2 tbsp. (3 oz) salt
3 gal. water, boiling
1 gallon milk
2 cups (1 lb) butter or margarine, melted
2 1/4 cups (8 oz) flour - 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

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.

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.

Preheat oven to 350 F. Bake 15 minutes or until crumbs are browned.

YIELD: 100 Portions - 1/2 cup each

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