Peak Fresh Produce® Buffalo Cauliflower Salad
Directions
- Bring water to a boil. Blanche florets for 1-1 ½ minutes in water.
- Remove from boiling water and drop into ice water bath to stop carryover cooking. Drain and pat dry.
- Heat oven to 450°. Toss florets with olive oil and place in an oven proof dish. Roast until browned about 15-20 minutes. Remove from oven.
- Place roasted florets, green onion, tarragon, salt, wing sauce, and vinegar in bowl then toss.
- Plate and sprinkle crumbled gorgonzola over the top then serve.
Ingredients
- 1 ea Peak Fresh Produce® cauliflower head, cored and broken into florets
- 1 qt water, plus 2 cups ice cubes (combined for ice water bath)
- 1 gl water
- 1/4 cup Roma® Oil, Olive
- 1/4 cup West Creek® Wing Sauce
- 1/2 cup Roma® Cheese Crumbles, Gorgonzola
- 1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
- 1 tbsp Peak Fresh Produce® Tarragon, minced
- 1/4 tsp sea salt
- 2 tsp Asian Pride® Rice Wine Vinegar
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
