Go Back Email Link
Cauliflower Rice
Print Recipe Add to Collection
No ratings yet

Cauliflower Rice USDA Recipe for Schools

Colorful cauliflower rice with a medley of celery, carrots, peppers, and a hint of cilantro that burst with flavor in every bite.
NSLP/SBP CREDITING INFORMATION
½ cup (4 oz spoodle) provides ⅛ cup red/orange vegetable, ⅜ cup other vegetable.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Summer, Fall, Spring, Winter
50 servings
Calories: 52

Ingredients

50 Servings

    Weight

    • 2 oz Oil, olive
    • 1 lb *Celery, fresh, small dice
    • 1 lb *Onion, yellow, fresh, small dice
    • 1 lb *Carrots, fresh, small dice
    • 1 lb 8 oz *Pepper, bell, red, fresh, small dice
    • 5 lbs Cauliflower, riced, frozen, thawed, drained
    • - - Salt
    • - - Garlic, granulated
    • 2 oz *Cilantro, fresh, minced

    Measure

    • ¼ cup Oil, olive
    • 1 qt *Celery, fresh, small dice
    • 1 qt *Onion, yellow, fresh, small dice
    • 1 qt *Carrots, fresh, small dice
    • 1 qt 2 cups *Pepper, bell, red, fresh, small dice
    • 1 gal Cauliflower, riced, frozen, thawed, drained
    • 1 Tbsp Salt
    • 1 tsp Garlic, granulated
    • 1 cup *Cilantro, fresh, minced

    100 Servings

      Weight

      • 4 oz Oil, olive
      • 2 lbs *Celery, fresh, small dice
      • 2 lbs *Onion, yellow, fresh, small dice
      • 2 lbs *Carrots, fresh, small dice
      • 3 lbs *Pepper, bell, red, fresh, small dice
      • 10 lbs Cauliflower, riced, frozen, thawed, drained
      • - - Salt
      • - - Garlic, granulated
      • 4 oz *Cilantro, fresh, minced

      Measure

      • ½ cup Oil, olive
      • 2 qts *Celery, fresh, small dice
      • 2 qts *Onion, yellow, fresh, small dice
      • 2 qts *Carrots, fresh, small dice
      • 3 qts *Pepper, bell, red, fresh, small dice
      • 2 gal Cauliflower, riced, frozen, thawed, drained
      • 2 Tbsp Salt
      • 2 tsp Garlic, granulated
      • 2 cups *Cilantro, fresh, minced

      -

      50 Servings

        Weight

        • 2 oz Oil, olive
        • 1 lb *Celery, fresh, small dice
        • 1 lb *Onion, yellow, fresh, small dice
        • 1 lb *Carrots, fresh, small dice
        • 1 lb 8 oz *Pepper, bell, red, fresh, small dice
        • 5 lbs Cauliflower, riced, frozen, thawed, drained
        • - - Salt
        • - - Garlic, granulated
        • 2 oz *Cilantro, fresh, minced

        Measure

        • ¼ cup Oil, olive
        • 1 qt *Celery, fresh, small dice
        • 1 qt *Onion, yellow, fresh, small dice
        • 1 qt *Carrots, fresh, small dice
        • 1 qt 2 cups *Pepper, bell, red, fresh, small dice
        • 1 gal Cauliflower, riced, frozen, thawed, drained
        • 1 Tbsp Salt
        • 1 tsp Garlic, granulated
        • 1 cup *Cilantro, fresh, minced

        100 Servings

          Weight

          • 4 oz Oil, olive
          • 2 lbs *Celery, fresh, small dice
          • 2 lbs *Onion, yellow, fresh, small dice
          • 2 lbs *Carrots, fresh, small dice
          • 3 lbs *Pepper, bell, red, fresh, small dice
          • 10 lbs Cauliflower, riced, frozen, thawed, drained
          • - - Salt
          • - - Garlic, granulated
          • 4 oz *Cilantro, fresh, minced

          Measure

          • ½ cup Oil, olive
          • 2 qts *Celery, fresh, small dice
          • 2 qts *Onion, yellow, fresh, small dice
          • 2 qts *Carrots, fresh, small dice
          • 3 qts *Pepper, bell, red, fresh, small dice
          • 2 gal Cauliflower, riced, frozen, thawed, drained
          • 2 Tbsp Salt
          • 2 tsp Garlic, granulated
          • 2 cups *Cilantro, fresh, minced

          Instructions

          • Heat a tilt skillet to medium-high heat.
          • Add olive oil to the tilt skillet and immediately add the celery, onions, carrots, and bell peppers. Cook over medium-high heat for 3 minutes.
          • Add cauliflower, salt, and granulated garlic to the tilt skillet and continue cooking over medium-high heat, stirring frequently, for 3 minutes.
          • Stir in cilantro.
            Critical Control Point:
            Heat to 135 °F or higher for at least 15 seconds.
          • Transfer cauliflower mixture to a full size (12" x 20" x 4") steam table pan (about 4 ½ lbs or 3 qts 1 cup per pan).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Portion with 4 oz spoodle (½ cup). Serve ½ cup

          Notes

          Cooking Process #2: Same Day Service.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

          Nutrition

          Serving: 0½ cup (4 oz spoodle) | Calories: 52 | Total Carbohydrate: 4g | Protein: 1g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 166mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin A: 1985IU | Vitamin C: 42mg | Calcium: 17mg | Iron: 0mg | Added Sugars included: 10000g