48 1/2 cup servings

6 lbs. potatoes
4 1/2 lbs broccoli crowns
4 1/2 cups shredded cheese (cheddar or fontina)
3 cups milk, warmed
Salt and pepper, to taste

1. Cut potatoes into wedges or cubes. Add to a large pot and cover with water. Boil until tender, about 15-20 minutes.
2. Cut broccoli into small florets and steam for ~5 minutes, until tender.
3. Transfer broccoli to a large bowl and coarsely mash with a potato masher.
4. Add potatoes, cheese, milk, salt, and pepper, and continue mashed until desired consistency is reached. Serve immediately.

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6 servings

1 lb potatoes
3/4 lb broccoli crowns
3/4 cup shredded cheese (cheddar or fontina)
1/2 cup milk, warmed
Salt and pepper, to taste

1. Cut potatoes into wedges or cubes. Add to a large pot and cover with water. Boil until tender, about 15-20 minutes.
2. Cut broccoli into small florets and steam for ~5 minutes, until tender.
3. Transfer broccoli to a large bowl and coarsely mash with a potato masher.
4. Add potatoes, cheese, milk, salt, and pepper, and continue mashed until desired consistency is reached. Serve immediately.


Source: Eating Well, edited by GMFTS

50 1/2 cup servings (100 taste test servings)

12 lbs cauliflower
1/2 cup olive oil
1/2 cup sesame oil
3 Tbsp ground tumeric
1 Tbsp salt

*Any combination of oil can be used, totaling 1 cup

1. Preheat oven to 400 degrees F. Line 3 sheet pans with parchment paper.
2. Trim cauliflower and trim or break into 2-inch florets.
3. In a large bowl, combine oil, tumeric, and salt. Add cauliflower and toss to coat.
4. Divide the cauliflower among the prepared sheet pans and spread in a single layer. Roasted until golden, about 18-20 minutes.
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~4 1/2 cup servings

1 lb cauliflower
2 Tbsp oil (may be canola, olive, or sesame)
1 tsp. ground tumeric
​Salt, to taste

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
2. Trim cauliflower and break into 2-inch florets.
3. Whisk oil, tumeric, and salt together in a bowl. Add cauliflower and toss to coat.
4. Spread cauliflower in a single layer on the baking sheet. Roast until golden, 15-20 minutes.


Source: VT FEED