Foodservice Industry Week in Brief: November 23
Looking for some of the week’s top information for the foodservice industry? Check out these 10 stories, plus this week’s promotion from Central for the week of November 19-23.
Top 10 Foodservice Industry Stories
Just in time for Thanksgiving! – FoodSafety.gov: Handle Leftovers With Care
Recipe of the Week
This week’s Recipe of the Week comes from Central’s Tracey Rector. Tracey is allergic to peanuts and potatoes, so for this Thanksgiving she came up with a way to eat her own version of “mashed potatoes”. Here is her recipe for Baked Mashed Cauliflower:
Around 15 million Americans have a food allergy–and I happen to be one of them. Peanuts and potatoes. Thankfully they aren’t dangerous, just enough for me to have changed my diet. I found out about the allergy about seven years ago, so it’s been seven years since I have had mashed potatoes at Thanksgiving. (I’m totally okay with it though, you’d be amazed to know what you can live without when it doesn’t make you feel well.)
It wasn’t until this year I started experimenting with recipe swaps and I tested out different things with cauliflower as a substitute for potatoes. Of course, nothing beats a heaping pile of mashed potatoes, but I think I found the next best thing. I recently stumbled on this recipe from Pride and Vegudice called “The Best Mashed Cauliflower” and it has been the best I’ve had yet. I made a few changes which is what I will share below, but be sure to pop over to their site and view the original version.
· 2 medium-sized heads of cauliflower, washed and chopped into florets (I actually used two 12 oz. bags of frozen cauliflower from my local Kroger)
· 2 tablespoons melted coconut oil
· 2 tablespoons Parmesan cheese
· 1/4 tablespoon sea salt
· 2 dollops of light butter
Side note on the ingredients: Original recipe calls for fresh Black pepper to taste and any herbs–feel free to add in your own, I tweaked it and put in the light butter instead
- Pre-heat oven to 350ºF
- Steam the cauliflower until it’s very tender
- Puree in a food processor until smooth (scrape down the sides when necessary)
- Add coconut oil, Parmesan cheese, sea salt, butter and any herbs/pepper you would like to add
- Continue to puree until the texture you prefer (my preference is very smooth, so I pureed for a few minutes)
- Pour pureed cauliflower into a casserole dish
- Place in oven for 20 minutes, or until top is golden brown to give the top a thick texture
This Week’s Promotion from Central
Our November catalog features Central’s Value Series. See full details and shop straight from our blog.
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