Castle UA Cookbook v8

Cauliflower Cheese (V)

YIELD

INGREDIENTS

QUANTITY NOTES

Grated Mature Cheese

300 g

10 Portions

Cauliflower BB

5 Each

Cracked Black Pepper

10 g

Bechamel Sauce

1,500 ml

Dijon Mustard

50 ml

EQUIPMENT

CRITICAL CONTROLS

PREPARATION METHOD

• Prep and blanche cauliflower for approx 6 to 8 minutes or until full cooked. • Place into ice cold water to cool as per company policy. • Once cool, drain. • Mix together the béchamel sauce, mustard and cheese. • Place the cauliflower at the bottom of a dish then top with the sauce mix.

Recipe.2583763

Cauliflower Cheese (V)

Go to Contents Sunday Sides

INGREDIENTS

NOTES QUANTITY

Grated Mature Cheese

30 g

Cauliflower BB

0.5 Each

Cracked Black Pepper

1 g

Bechamel Sauce

150 ml

Dijon Mustard

5 ml

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Place the prepared dish in the oven for approx 5-6 minutes. • If required finish under the overhead grill to gratinate. • Serve as illustrated.

TAKEAWAY NOTES •

PACKAGING

Recipe.2583763