Buffalo Cauliflower
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings. There is a version for both baked and steamed.
Click here to view and download the PDF version of the Baked Buffalo Cauliflower recipe.
Click here to view and download the PDF version of the Steamed Buffalo Cauliflower recipe.
Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
5 pounds 8 ounces Cauliflower florets, ready-to-use or 8 pounds 4 ounces Cauliflower, fresh, whole
1/3 cup Olive oil
2 ½ tablespoons Garlic powder
1/2 teaspoon Salt
½ teaspoon Black pepper
1 ⅔ cups Buffalo “wing” sauce (not hot sauce)
Servings: 100
Ingredients
11 pounds Cauliflower florets, ready-to-use or 16 pounds 8 ounces Cauliflower, fresh, whole
2/3 cup Olive oil
3 1/3 cup Garlic powder
1 teaspoon Salt
1 teaspoon Black pepper
1 pint + 1 ⅓ cups Buffalo “wing” sauce (not hot sauce)
Preparation for Baked Buffalo Cauliflower
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure – Wash all produce before starting this recipe.
1. Preheat convection oven to 325°F.
2. If using whole cauliflower, trim into florets.
3. Mix cauliflower florets, olive oil, garlic or garlic powder, salt and pepper in a large bowl until cauliflower is well coated.
Do not add buffalo sauce here.
4. Place a single layer of cauliflower on lined sheet pans.
5. Roast in oven for approximately 20 minutes, until cooked through and slightly browned.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
6. Transfer cauliflower to a large bowl or serving pan and toss with hot sauce until evenly coated.
7. If necessary, transfer cauliflower to appropriate serving pans and hold in warmer until meal service.
HACCP Critical Control Point: Hold at 135°F or above.
Preparation for Steamed Buffalo Cauliflower
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure – Wash all produce before starting this recipe.
1. If using whole cauliflower, trim into florets.
2. Mix cauliflower florets, garlic powder, salt and pepper in a bowl until cauliflower is well coated.
Do not add wing sauce here.
3. Place cauliflower in steam table pans, add water and cover with a lid.
4. Steam cauliflower for approximately 5 minutes until cooked.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
5. Remove from steamer and toss with hot sauce until evenly coated.
6. If necessary, transfer cauliflower to appropriate serving pans and hold in warmer until meal service.
HACCP Critical Control Point: Hold at 135°F or above.
Serving information
Use 4 ounce spoodle to provide ½ cup other vegetable.
Nutrition information per 1/2 cup serving
Calories: 50 Total Fat: 4g Saturated Fat: 0g Monounsaturated Fat: 2g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 4g Fiber: 4g Total Sugar: 2g Protein: 2g Sodium: 277mg Vitamin A: 1μg Vitamin C: 32mg Calcium: 13mg Iron: 0mg Folate: 32μg