CAULIFLOWER GRATIN WITH PROSCIUTTO AND CHEDDAR

CAULIFLOWER GRATIN WITH PROSCIUTTO AND CHEDDAR

Nutrition Facts

Serving Size
1/2 CUP (4 OZ SPOODLE)
Amount Per Serving
Calories 130
% Daily Value
Total Fat 9.2g
14%
Saturated Fat 5.2g
26%
Cholesterol 28mg
9%
Sodium 264mg
11%
Total Carbohydrate 6.3g
2%
Dietary Fiber 0.8g
3%
Protein 6.2g
12%
Vitamin A 6%
Vitamin C 30%
Calcium 13%
Iron 2%
Total Time

75 min.

Serving & Size

1/2 CUP (4 OZ SPOODLE)

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This show-stopping side made with Campbell's® Signature Low Sodium Chicken Culinary Foundation is so good it almost steals the show.  With lots of cheese and a creamy sauce, this is a veggie dish that your patrons will love!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
1 lb.
cauliflower 18 lb. 13  ea.
butter 14 oz. 1 3/4  cups
bread crumbs 3.25 oz. 0 3/4  cups
all-purpose flour 9 oz. cups
reduced fat (2%) milk 74 oz. 9 1/4  cups
water 1 1/2  qt.
bay leaf 11  ea.
garlic 1 oz. 0 1/4  cups
black pepper 0.25 oz. tsp.
vegetable cooking spray
prosciutto 11.25 oz. cups
Cheddar cheese 45 oz. 11 1/4  cups
Instructions
1. Heat the oven to 400°F.

2. Cook the cauliflower in boiling water or in a steamer for 5 minutes or until tender-crisp. Rinse the cauliflower with cold water and drain well in a colander.
3. Melt 1/4 of the butter over medium heat. Add the bread crumbs and cook and stir until the bread crumbs are golden brown.
4. Melt the remaining butter over medium heat.   Add the flour and cook and stir for 1 minute. 

5. Stir in the milk, Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, bay leaves and garlic. Heat to a boil, stirring constantly.  Reduce the heat to low.  Cook and stir for 10 minutes or until the mixture is thickened.  

6. Season with 1/4 of of the black pepper.  Remove and discard the bay leaves and garlic. Keep the milk mixture warm.
7. Spray a steamtable pan with vegetable cooking spray. Place the cauliflower into the pan. 

8. Season with the remaining black pepper. 

9. Pour the milk mixture over the cauliflower.

10. Sprinkle with the prosciutto. 

11. Top with the cheese and bread crumb mixture.

12. Bake for 30 minutes or until the cauliflower is tender and the cheese is melted. 

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

Let stand for 15 minutes before serving.

CCP- Hold hot at 140°F or higher for service.

Portion size = 1/2 cup (#8 scoop or 4 oz spoodle)
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