Date:

41312015

Time:

12:'1

Polish - Breaded Cauliflower

0 PM

Ball State Univeristy

Categories FCFN400 M/W

Plate
Prep

yield

25
Portion .5
Num Portions

cups
cup

Cook

Finish
Shelf

50

lnqredients

15114 cups

cauliflower

white bread crumbs

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

and pepper ifrequired.

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.

Copyright Ball State Univeristy

Page

flrr:{ Yeqi,

Date: 41312015
Time: 12:10 PM

Polish - Breaded Cauliflower

Ball State Univeristy

Categories FCFN400 M/W

Plate
Prep

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

Copyright Ball State Univeristy

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

Polish - Breaded Cauliflower

Ball State Univeristy

Author
Categories FCFN400 M/W

Plate
Prep

yietd

25
Portion 5

cup
cup
Num Portions 50

N utrition

Cook
Finish

Shelf

Nutrition Descriptors

Facts

Serving Size 1/2 cup

Servings Per Container 50
Amount Per Serving

Calories 164 Calories From Fat 25

% Daily Value

4%

Total Fat 39
Saturated
Trans

Fat

Fat

3%

1g

0g

Cholesterol 44mg

15%

Sodium 191m9

8%

Total Carbohydrates 289

9o/o

Dietary Fiber 109

Protein

43%

129

Vitamin A 12Yo

Vitamin (406%

Calcium 13%

lron

* Percent Daily Values are based on a 2000

calorie dret.

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