WHITE CHEDDAR CAULIFLOWER TOAST
Nutrition Facts
Serving Size
SERVING( SEE INSTRUCTIONS)
Amount Per Serving
Calories 374
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 7.8g
39%
Cholesterol 217mg
72%
Sodium 865mg
36%
Total Carbohydrate 28.1g
9%
Dietary Fiber 3.4g
14%
Protein 19.3g
39%
Vitamin A 11%
Vitamin C 61%
Calcium 18%
Iron 13%

white cheddar cauliflower toast

Roasted cauliflower florets in a white cheddar sauce made with Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque, bacon and parmesan.  All served on top of toasted sourdough with a poached egg. 

 

  • Total time: 45 minutes
  • Servings: 12
Ingredient Weight Measure
sourdough bread , 1/2 inch each 17.000 oz. 12 slice
canola oil 2 tbsp.
cauliflower florets , roasted 48.000 oz. 2 head
Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque 23.000 oz. 3 cup
bacon , cooked, diced 4.000 oz. 1 cup
paprika , smoked 0.5 tsp.
nutmeg , ground 0.25 tsp.
crushed red pepper , flakes 0.5 tsp.
black pepper , ground 0.5 tsp.
Parmesan cheese , grated 2.000 oz. 0.75 cup
poached egg 12 ea.
chives , thinly sliced 2 tbsp.
1.  Toast or grill bread slices and reserve.  

2.  Add oil to a large pan over med-high heat.  Add cauliflower florets to pan and toss to coat.  Allow florets to brown, tossing every few minutes until most pieces are golden brown.  Place pan in a pre-heated oven at 375°F and cook until tender, about 10 minutes.  

3.  While cauliflower is cooking, in a bowl combine Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque, bacon, smoked paprika, nutmeg, red pepper and black pepper.  Stir to mix well.  

4.  Add cooked cauliflower florets to soup mixture.  Mix well.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


5.  Using a blue, 2 oz. scoop, add 2 scoops of cauliflower mixture to each slice of toast.  Sprinkle with parmesan cheese.  Place in oven for 5-7 minutes until lightly browned.  

6.  To Serve, top with poached egg and garnish with chives.  Serve immediately.

Roasted cauliflower florets in a white cheddar sauce made with Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque, bacon and parmesan.  All served on top of toasted sourdough with a poached egg. 

 

  • Total time: 45 minutes
  • Servings: 12
Ingredient Weight Measure
sourdough bread , 1/2 inch each 17.000 oz. 12 slice
canola oil 2 tbsp.
cauliflower florets , roasted 48.000 oz. 2 head
Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque 23.000 oz. 3 cup
bacon , cooked, diced 4.000 oz. 1 cup
paprika , smoked 0.5 tsp.
nutmeg , ground 0.25 tsp.
crushed red pepper , flakes 0.5 tsp.
black pepper , ground 0.5 tsp.
Parmesan cheese , grated 2.000 oz. 0.75 cup
poached egg 12 ea.
chives , thinly sliced 2 tbsp.
1.  Toast or grill bread slices and reserve.  

2.  Add oil to a large pan over med-high heat.  Add cauliflower florets to pan and toss to coat.  Allow florets to brown, tossing every few minutes until most pieces are golden brown.  Place pan in a pre-heated oven at 375°F and cook until tender, about 10 minutes.  

3.  While cauliflower is cooking, in a bowl combine Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque, bacon, smoked paprika, nutmeg, red pepper and black pepper.  Stir to mix well.  

4.  Add cooked cauliflower florets to soup mixture.  Mix well.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


5.  Using a blue, 2 oz. scoop, add 2 scoops of cauliflower mixture to each slice of toast.  Sprinkle with parmesan cheese.  Place in oven for 5-7 minutes until lightly browned.  

6.  To Serve, top with poached egg and garnish with chives.  Serve immediately.

Made with:

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