[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-402585-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-402585-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","roasted-cauliflower-cacfp-recipe","Roasted Cauliflower - CACFP - Recipe","","Roasted Cauliflower-CACFP provides a complete recipe for roasted cauliflower under a CACFP-style food service framework. It specifies ingredients, portion serving size of 0.5 cup, and yield of 25. Nutrition facts include calories per serving and detailed macro- and micronutrients. The document includes HACCP steps for cleaning, preparation, mixing, roasting at 400°F for about 20 minutes, and serving controls, including CCP temperature, holding time limits, corrective actions, and daily logging requirements.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/roasted-cauliflower-cacfp-recipe/402585/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/roasted-cauliflower-cacfp-recipe/402585.png","ImageObject",300,407,{"name":42,"@type":43},"SANS","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-02","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",7,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the key HACCP steps for preparing roasted cauliflower?","Question",{"text":63,"@type":64},"Clean and cut cauliflower, combine it with salt and spices plus oil, coat thoroughly, then roast on a lined tray at 400°F for about 20 minutes until golden and tender. Food handling areas, utensils, and equipment must be washed and sanitized before starting.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the critical temperature and serving requirements (CCP) listed?",{"text":68,"@type":64},"Heat to at least 135°F for a minimum of 15 seconds. Serve immediately and ensure hot food is held above 135°F; foods that drop below 135°F must be removed and reheated to 135°F before returning to service.",{"name":70,"@type":61,"acceptedAnswer":71},"What is the maximum holding time for the cooked product?",{"text":72,"@type":64},"The document states that maximum holding time is two (2) hours. After the maximum holding time is reached, the product must be discarded and should not be reheated.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},402585,1790648569,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":107,"slug":108},40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":55,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":97,"preview_page_count":4},962090760505,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Roasted Cauliflower-CACFP   \nGeneral Information  \n\n| Recipe \\#\u003Cbr>1752829 | Category\u003Cbr>Vegetables | | Source\u003Cbr>Local |\n| --- | --- | --- | --- |\n| Ingredients |  |  |  |\n| Name Quantity + Quantity 2 |  |  |  |\n| Cauliflower, raw 3 lbs., 12 oz.\u003Cbr>Salt, table ½ tsp.\u003Cbr>Spices, cinnamon, ground 1 tsp.\u003Cbr>Spices, coriander leaf, dried 1 ½ tsp.\u003Cbr>Spices, cumin seed 1 ½ tsp. ground\u003Cbr>Spices, thyme, dried 1 tbsp. leaves\u003Cbr>Oil, palm ¼ c., 1 tbsp., ⅞ tsp.\u003Cbr>Preparation Instructions |  |  |  |\n\nHACCP Process: \\#2-Same Day Service  \n1. Clean and cut cauliflower into bite sized pieces if not already in florets.  \n2. Combine cauliflower, salt, cinnamon, coriander, cumin, thyme, and oil. Mix until fully coated.  \n3. Place on a sheet tray, or 18 x 13 inch tray, lined with parchment and place in a 400° F oven for 20 minutes or until golden brown and tender.  \nFood prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.  \nAssemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.  \nWash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination.  \nThis applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.  \nVegetables can be steamed from fresh, frozen or canned product. Wash, peel and cut up product into desired size pieces, if needed.  \nPlace product in a clean perforated pan.  \nRoasted Cauliflower-CACFP  \nServing Size  \n0. 5 Cup  \nYield  \n25.00  \nNutrition Facts  \n\n| Serving Size 0.5 Cup (71 gm) |  |  |\n| --- | --- | --- |\n| Amount Per Serving\u003Cbr>Calories 43.720 |  |  |\n| % Daily Value* |  |  |\n| Total Fat 3.112gm |  | 4.788% |\n| Saturated Fat 1.511gm |  | 7.554% |\n| Trans Fat 0.000* gm |  |  |\n| Cholesterol 0.000 mg |  |  |\n| Sodium 67.356 mg |  | 2.806% |\n| Total\u003Cbr>Carbohydrate | 3.635gm | 1.212% |\n| Dietary Fiber | 1.482gm | 5. 927% |\n| Total Sugars 1.310gm |  |  |\n| Includes 0.000 gm of Added Sugars |  |  |\n| Protein 1.359gm |  | 2.718% |\n| Vitamin A, RAE 0.457 mcg |  | 0.051% |\n| Vitamin C 33.076 mg |  | 55. 126% |\n| Vitamin D 0.000* mcg |  |  |\n| Calcium 20.320 mg |  | 2.032% |\n| Iron 0.570 mg |  | 3. 168% |\n| Potassium 209.482 mg |  | 4.457% |\n| Saturated Fat % of Calories 31. 1 %\u003Cbr>* Indicates missing Nutrient Information.\u003Cbr>^ Indicates user added nutrient.\u003Cbr>The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.\u003Cbr>Meal Components |  |  |\n\n[https://menuplan.healthepro.com/organizations/2384/recipes/1752829](https://menuplan.healthepro.com/organizations/2384/recipes/1752829) 1/2  \nVegetables can be steamed in an oven, steam kettle or steamer. To steam in an oven, place perforated pan in a 4\" deep pan that contains at least 2 cups of water. Cover tightly with foil. To steam in a steamer, follow instructions for your particulate steamer. Do not add water to vegetables. To steam in a steam jacketed kettle, follow manufacturer instructions.  \nCCP: Heat to 135° F or higher for at least 15 seconds.  \nRemove product from steamer, kettle or oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.  \nCCP: Product should be served immediately. Ensure that hot food is held at a temperature above 135° F.  \nCORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 135 degrees must be removed from service until such time as they are reheated to 135 degrees. Any food not eaten after reheating must be discarded.  \nCCP: The quality of vegetables deteriorates quickly after cooking. Maximum holding time is two (2) hours. Discard product aft","cbCaibgmKYIbZILJ","https://ap.wps.com/l/cbCaibgmKYIbZILJ","pdf",141961,"English","# General Information\n# Ingredients\n# Preparation Instructions\n# HACCP Process\n## CCP and Corrective Action\n# Serving Size and Yield\n# Nutrition Facts\n# Dates and Recordkeeping","[{\"question\":\"What are the key HACCP steps for preparing roasted cauliflower?\",\"answer\":\"Clean and cut cauliflower, combine it with salt and spices plus oil, coat thoroughly, then roast on a lined tray at 400°F for about 20 minutes until golden and tender. Food handling areas, utensils, and equipment must be washed and sanitized before starting.\"},{\"question\":\"What are the critical temperature and serving requirements (CCP) listed?\",\"answer\":\"Heat to at least 135°F for a minimum of 15 seconds. Serve immediately and ensure hot food is held above 135°F; foods that drop below 135°F must be removed and reheated to 135°F before returning to service.\"},{\"question\":\"What is the maximum holding time for the cooked product?\",\"answer\":\"The document states that maximum holding time is two (2) hours. After the maximum holding time is reached, the product must be discarded and should not be reheated.\"}]","Roasted Cauliflower - CACFP - Recipe | PDF",1790532002]