Food Service Version
Yield
50 1/2 cup servings (100 taste test servings)
Ingredients
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
1/2 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
Directions
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.
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.
Home Version
Yield
~4 1/2 cup servings
Ingredients
1 lb cauliflower
2 Tbsp oil (may be canola, olive, or sesame)
1 tsp. ground tumeric
Salt, to taste
2 Tbsp oil (may be canola, olive, or sesame)
1 tsp. ground tumeric
Salt, to taste
Directions
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
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
RSS Feed
