Frank's Recipes! Cauliflower (Fresh) for 100

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Cauliflower (Fresh) for 100

Servings: 100 Portions
Portions: 3 to 4 Flowerets Each

24 lb cauliflower, fresh
3 gallon water
2 cups (1 lb) butter or margarine
2 cups reserved cooking liquid

General Directions For Cooking Fresh Vegetables:

Bring water to a boil in steam-jacketed kettle or stock pot.

Add 1 teaspoon salt for each quart of water.

Add vegetables (E.P.); bring water back to a boil. Cover; cook for 12 mintues or
until vegetable is just tender.

Drain; reserving 2 cups of cooking liquid for use in Step 5; place vegetables in
serving pans.

Garnish as desired.

OPTIONAL:
(Melt 1 lb (2 cups) butter or margarine, combine with
reserved cooking liquid; pour an equal amount over vegetables in each pan.)

NOTE:
Cut vegetables into bite size pieces. Cooking time will vary according to the
thickness (size) of pieces.

Schedule completion of cooking of fresh vegetables as near serving time as possible,
never more than 20 minutes before serving.

Cook asparagus, broccoli, cauliflower, collards, kale, spinach, and squash in
quantities no larger than 50 portion batches.

To cook in steamer, place vegetables in pans. Proceed with Step 5.

Leftover liquid may be used in making soups, sauces, and gravies.