Caulilini Tonnato


Makes 1 8-oz. serving.
Caulilini Tonnato


  • 8 oz. Cauliflower Caulilini
  • 1 tsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend
  • ½ oz. Parmesan Cheese, grated
  • to taste Coarse Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 2 oz. Recipe: Tonnato Dressing
  • 1 oz. Recipe: Giardiniera Relish
  • ⅛ oz. Bonito Flakes
  • ¼ tsp. Markon Italian Flat-Leaf Parsley

Recipe Preparation

1. Preheat your convection oven to 400°F. 

2. Place the caulilini in a hotel pan lined with damp paper towels. Peel back and trim the caulilini leaves from the stems and save for garnish. Additionally, save the caulilini crumbles in the bag/packaging and fry in a fine mesh strainer for garnish, if desired.

3. In a stainless steel bowl, toss the caulilini with the oil and Parmesan cheese. Season with salt and pepper.

4. Place the caulilini on a half sheet tray lined with parchment paper.

5. Roast in the oven for 10 minutes or until the stems are softened and the color is golden.

6. To serve, place 1 oz. of the tonnato dressing on a plate using a squeeze bottle.

7. Nest the caulilini on top of the tonnato sauce.

8. Drizzle the remaining 1 oz. of the tonnato sauce over the caulilini.

9. Garnish with dollops of the giardiniera relish, bonito flakes and parsley.

10. Serve immediately.

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Nutrition Information (per serving)

Calories: 665
Fat: 61 g
Sodium: 710 mg
Carbohydrates: 18 g
Protein: 19 g