Roasted Cauliflower Bagna Cauda

Name: Roasted Cauliflower Bagna Cauda
Yield: 24 14-oz. servings
Ingredients: 10

Servings

24 14-oz. servings

12 lb. Markon California Cauliflower
2¼ lb. Recipe: Bagna Cauda
to taste Kosher Salt
to taste Trade East Ground Black Pepper
4½ lb. Mini Sweet Peppers
6 Tbsp. GFS Pan Coating Spray
12 oz. GFS Raw Pignoli Pine Nuts, toasted
1½ lb. Recipe: Balsamic Pickled Raisins
1½ c. Recipe: Deep-Fried Capers
1 oz. Markon Fresh Italian Parsley, trimmed

Recipe Preparation

1. Slice the cauliflower into bite-size florets. Place the florets in a stainless steel mixing bowl. Drizzle the bagna cauda over the top of the cauliflower. Season with salt and pepper and toss.

2. Place the florets on a parchment-lined sheet pan. Place the pan in a 350°F convection oven. Cook for 20 minutes or until tender and lightly caramelized. Allow to cool uncovered. Place in a covered storage container, label, date and refrigerate until needed.

To prepare à la carte:

1. Spray 3 peppers with pan spray. Place on a heated char-grill and char on all sides. Cook until just warmed through.

2. Place 8 oz. of roasted cauliflower on an oiled baking pan. Place in a heated 350°F convection oven and cook 8 minutes or until warmed through.

3. Sprinkle 1 oz. of balsamic pickled raisins and 1 Tbsp. each of pine nuts and fried capers atop the cauliflower. Place the peppers on the plate next to the cauliflower. Spread 5 parsley leaves over the cauliflower.