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:
- Serving size:
SERVING( SEE INSTRUCTIONS)
|
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:
- Serving size:
SERVING( SEE INSTRUCTIONS)
|
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.
