Menu — Starters · Demo composition from Volume 1 components — the Before & After dish
Cauliflower Romesco
draft
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
- draft Romesco Sauce
Specification
- Yield
- 1 portions
- Yield basis
- STATEDStated in source formulation
- Menu price
- $14.00
- Plate cost
- $2.02
- Food cost
- 14.5%
Allergens · declared affirmatively, inherited by ingredient ID
Tree nutsSoy
Tree nuts — enters via Marcona almonds (Cauliflower Romesco → Romesco Sauce); Pine nuts (Cauliflower Romesco)
Soy — enters via Edamame, shelled (Cauliflower Romesco)
Cost provenance · 2 levels deep · computed at build, never stored
- Red bell pepper500 g$2.72
- Roma tomato1 ea$0.28
- Marcona almonds35 g$0.75
- Garlic, peeled30 g$0.24
- Extra virgin olive oil30 ml$0.26
- Sherry vinegar60 ml$0.71
- Espelette pepper2 g$0.13
- Kosher saltto taste—
- Cauliflower, tri-color170 g$1.00
- Edamame, shelled15 g$0.09
- Pine nuts8 g$0.35
- Golden raisins10 g$0.06
- Green peas, frozen15 g$0.06
- Lemonto taste—
- Canola oil15 ml$0.03
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Sauté cauliflower until caramelized; warm the garnish; plate over romesco.
The plate adds SOY and more TREE NUTS on top of what the sauce carries — allergens are declared where a cook will actually look, at both levels.