CAULIFLOWER AU GRATIN (291) RECIPE (114)

Name	Value
NAME	CAULIFLOWER AU GRATIN
INGREDIENT	CAULIFLOWER, FROZEN QUANTITY: 10 ASSOCIATED NUTRIENT: CAULIFLOWER, FRZ, CKD WO/SALT NUTRIENT AMOUNT IN LBS.: 10 MILK, DRY, NONFAT QUANTITY: 1 ASSOCIATED NUTRIENT: MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A NUTRIENT AMOUNT IN LBS.: 1 WATER, COLD QUANTITY: 1 ASSOCIATED NUTRIENT: WATER NUTRIENT AMOUNT IN LBS.: 8.36 MARGARINE, SALTED, BULK QUANTITY: 1.25 ASSOCIATED NUTRIENT: MARGARINE, REGULAR, HARD, SYBN NUTRIENT AMOUNT IN LBS.: 1.25 FLOUR, GENERAL PURPOSE QUANTITY: .625 ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR NUTRIENT AMOUNT IN LBS.: .625 SALT QUANTITY: .125 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .125 CHEESE, CHEDDAR AGED, HARD, BRICK QUANTITY: 1 ASSOCIATED NUTRIENT: CHEESE, CHEDDAR, AMER DOMESTIC NUTRIENT AMOUNT IN LBS.: 1 BREADCRUMBS QUANTITY: .25 ASSOCIATED NUTRIENT: BREADCRUMBS, DRY, GRATED NUTRIENT AMOUNT IN LBS.: .25
PRINT RECIPE	YES
COST/PORTION	.011
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	1) ADD TO SALTED BOILING WATER AND COOK UNTIL JUST TENDER. DO 7) MIX BREADCRUMBS AND MARGARINE TO MOISTEN. SPRINKLE MIXTURE OVER CAULIFLOWER. 8) BAKE UNTIL CRUMBS ARE BROWNED. NOT OVERCOOK. DRAIN. 2) RECONSTITUTE MILK. HEAT TO BELOW BOIL. RETAIN FOR STEP 5. 3) MELT MARGARINE; ADD FLOUR AND COOK TOGETHER TO FORM ROUX. 4) ADD ROUX TO HEATED MILK FROM STEP 2, STIRRING CONSTANTLY. SIMMER UNTIL CREAM SAUCE IS THICKENED. 5) ADD SALT TO SAUCE; MIX TO DISTRIBUTE. 6) GRATE CHEESE AND ADD TO SAUCE; MIX TO DISTRIBUTE. POUR SAUCE OVER CAULIFLOWER FROM STEP 1.
PORTION SIZE	4-OZ
PREPARATION TIME	1 HR
EQUIPMENT
DEFAULT CATEGORY	VEGETABLE I
SYNONYM	V-34