- 40 cups (10L) cauliflower florets, small
- 6 garlic cloves, halved
- 2 cups (500mL) Nordica Smooth Plain
- 2 cups (500mL) GAY LEA - 2% Milk
- 1/2 cup (125mL) olive oil
- 1/2 cup (125mL) GAY LEA - Butter Solids-Unsalted, softened
- 2 tsp (10mL) salt
- 2 tsp (10mL) pepper
- 1/2 tsp (2mL) nutmeg, finely grated
- 2 1/2 cups (625mL) SALERNO - Shredded Cheddar Cheese
- 3/4 cup (175mL) chives, finely grated
- Steam or blanch together cauliflower and garlic for 6 to 8 minutes or until tender; drain well. Purée cauliflower, garlic, cottage cheese, milk, olive oil, butter, salt, pepper and nutmeg until smooth in commercial robot coupe or using immersion blender.
- Stir in Cheddar and chives. Scrape into hotel pans. Keep warm for service.
- Substitute Gay Lea Sour Cream 14% for Gay Lea Nordica Smooth Plain.
- Substitute Salerno Grated Parmesan Cheese or Hewitt’s Goat Cheese Crumble for the Salerno Shredded Cheddar Cheese.