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RECIPES

WHITE CHEDDAR CAULIFLOWER TOAST

Made With:
Tip

Poach egg ahead to save time.

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%
Total Time

45 min.

Serving & Size

SERVING( SEE INSTRUCTIONS)

Yields

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

 

Nutrition Facts

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%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
sourdough bread, 1/2 inch each 17 oz. 12  slices
canola oil 2  tbsp.
cauliflower florets, roasted 48 oz. 2  heads
Made With:

Product

Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque

View Product
Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque 23 oz. 3  cups
bacon, cooked, diced 4 oz. 1  cups
paprika, smoked 1/2  tsp.
nutmeg, ground 1/4  tsp.
crushed red pepper, flakes 1/2  tsp.
black pepper, ground 1/2  tsp.
Parmesan cheese, grated 2 oz. 3/4  cups
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® 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.

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