Roasted Cauliflower Bagna Cauda | Gordon Food Service
1. Slice the cauliflower into bite-sized florets. Place the florets in a stainless steel mixing bowl. Drizzle the bagna cauda over the top of the florets.
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Ingredients
- 5.44 kg Markon California Cauliflower
- 1 L Recipe: Bagna Cauda
- 2 kg Mini Sweet Peppers
- 90 ml GFS Pan Coating Spray
- 300 g GFS Raw Pine Nuts, toasted
- 300 g Recipe: Balsamic Pickled Raisins
- 300 g Recipe: Deep Fried Capers
- 25 g Markon Fresh Italian Parsley, trimmed
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