Roasted Cauliflower Bagna Cauda | Gordon Food Service
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.com.
Ingredients
- 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
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