Beruflich Dokumente
Kultur Dokumente
41312015
Time:
12:'1
0 PM
yield
25
Portion .5
Num Portions
cups
cup
Cook
Finish
Shelf
50
lnqredients
15114 cups
cauliflower
112 cups
4
lablespoons
12
ea
4
teaspoons
dried oregano
egg
paprika
Directions:
1. Preheat oven to ;125 F degrees. Prepare a baking sheet rvith parchment paper.
2. If the caulif-lou,er florets are too big, cut them so tl-rey are bite size. In a shallou'plate beat the eggs and add
paprilia. salt. pepper and Y, of the oregano. Whisk so that it's rvell cornbined.
3. In another shallou,plate combine the breadcmmbs together with the rest of the oregano and additiortal salt
Dip each cauliflou,er floret in tlie egg mixture. rnaking sure it's fully coated. then in the breadcrumb
mixture and place on the prepared baking sheet. Continue until finished r.r,ith all the florets.
5. Bake fbr about 30 to.+0 minutes or until golden brown.
6. Serve rvith ranch dressing or vour f-avorite sauce.
,1.
Page
flrr:{ Yeqi,
Date: 41312015
Time: 12:10 PM
Yield
25
Portion .5
cups
Cook
Finish
Shelf
cup
Num Portions 50
Cost
lnqredients
15.25
7 .5
4
12
4
cu ps
cups
lablespoons
cauliflower
white bread crumbs
{ried oregano
ea
egg
teaspoons
paprika
$42.29
$1.90
$3.68
84.2%
3.8%
7.3%
$2.1
$0.1 9
4.4Yo
$50.26
Single
Cost
Price
% Cost
GM %
Margin $
Portion
01
$0 00
0 0%
100.00A
($1.01)
$1
Page I
Entire Recipe
$50.26
$0.00
0.0%
100.0%
($50.26)
% of Total
0.4%
{'?it.l Ye,x
Dale. 41312015
Time: 12:10 PM
Author
Categories FCFN400 M/W
Plate
Prep
yietd
25
Portion 5
cup
cup
Num Portions 50
N utrition
Cook
Finish
Shelf
Nutrition Descriptors
Facts
4%
Total Fat 39
Saturated
Trans
Fat
Fat
3%
1g
0g
Cholesterol 44mg
15%
Sodium 191m9
8%
9o/o
Protein
43%
129
Vitamin A 12Yo
Vitamin (406%
Calcium 13%
lron
18%
Low Fat
Low Saturated Fat
Healthy
High in Vitamin C
High in Potassium
High in Fiber
High in Protein
Good Source of Vitamin A
Good Source of Calcium
Good Source of Iron