Source: MRS 2015
MRS: 1011 — Vegetables (1000s)

Herbed Broccoli and Cauliflower

Meal Component Contribution:
¼ cup dark green vegetable, ¼ cup other vegetable
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Dark Green) Vegetables (Other)
  •  Vegetables (Dark Green)
  •  Vegetables (Other)

Margarine, Bulk, #1319
8  ounces
Lemon Juice, Canned/Bottled, #2247
1/4 cups
Onions, Frozen, Diced, #1610
3/4 cups + 2  tablespoons
Garlic Powder, #2709
1  tablespoons
Parsley, Dried, Chopped, #2717
2  tablespoons
Basil Leaves, Dried, #2700
1  tablespoons
Pepper, Black, Ground, #2718
1/2 teaspoons
Onion Powder, #2714
2  teaspoons
Cheese, Parmesan, Grated, #1304
4  ounces
Bun, Hamburger, WGR, #1228
5 1/4 buns
Broccoli, Frozen, Stalks, Cooked, #1602
5  pounds + 8  ounces
Cauliflower, Frozen
5  pounds


If breadcrumbs have not been prepared, half hamburger buns and then toast in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs.
Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained. See recipe MRS 1303, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.


Heat margarine in a stock pot until browned.
Turn off heat and add lemon juice. Stir until blended.


Add onions, garlic powder, basil, parsley, pepper, onion powder, parmesan cheese, and bread crumbs to browned margarine.
Mix and set aside.


Place broccoli and cauliflower in separate steamtable pans (12" x 20" x 2 ½").
Steam each pan in low-pressure steamer for 6 minutes or until vegetables are tender.
Drain water from pans.


Combine 3 pounds of cooked broccoli and 2½ pounds of cooked cauliflower in each steamtable pan (12" x 20" x 2 ½") which has been lightly sprayed with pan release spray.
For 50 servings, use 2 pans.


Sprinkle 2 cups of bread crumb mixture over each pan of vegetables before serving.  Brown bread crumbs on pan for 5 minutes at 350 degrees F. 


Portion with #8 scoop per serving. Each portion provides ¼ cup of dark green vegetable and ¼ cup of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

For best results use perforated pan to steam vegetables.

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
7.84 g
Dietary Fiber
3.09 g
3.95 g
233.18 mg
Total Fat
4.57 g
Sat. Fat
2.08 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Herbed Broccoli and Cauliflower (Frozen)

Processed bread crumbs


Steamed broccoli


Steamed cauliflower


3 pounds of cooked broccoli combined with 2½ pounds of cooked cauliflower


1 serving of Herbed Broccoli and Cauliflower (Frozen)