| Yield 1X: | 123.75 | oz | Allergens: | ||
| Portion: | 6 | oz |
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| Portions: | 20.6 | ||||
| Shelf life: | 3 days | ||||
| Date: | 10.4.21 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Cauliflower florets, halved | 6 | 12 | ||
| EVOO | 12.00 | 1 | 8.00 | |
| Salt and pepper | 0.75 | 1.50 | ||
| Termeric | 0.75 | 1.50 | ||
| Cumin | 0.75 | 1.50 | ||
| Italian parsley, coarsely chopped | 2.50 | 5.00 | ||
| Mint leaves, coarsely chopped | 1.00 | 2.00 | ||
| Golden raisins | 6.00 | 12.00 | ||
| Sliced almonds, toasted | 4.00 | 8.00 |
Carefully measure and prepare all ingredients. Combine olive oil, seasonings, and spices in a large bowl. Mix well. Add the cauliflower and toss until coated evenly. Transfer to a sheet pan and roast at 450 for 25 minutes or until the cauliflower is soft and the edges and browned. Remove from the oven and cool. Do not exceed 1X batch per sheet pan.
When completely cooled, add the herbs, nuts, and raisins and toss well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. To serve, return to room temperature and dress lightly with house vinaigrette.