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Cavatelli with Florets

Cavatelli with FloretsWholesome vegetables combined with Cavatelli pasta makes this dish simple and fits well with vegetarian diets.  

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4-6 entrée portions

1 lb Cavatelli $1.10
¼ cup extra virgin olive oil $0.40
4 garlic cloves, thinly sliced $0.40
1 med. head of cauliflower, cut into small florets $1.80
1 small head of broccoli, cut into small florets $1.65
2 Tbsp. kosher salt $0.02
1 tsp. ground black pepper $0.04
¼ tsp. crushed red pepper flakes $0.03
1 cup dry white wine $0.80
1 cup vegetable stock $0.24
1/3 cup Pecorino Romano cheese, grated $0.78
 Total: $7.26
ESTIMATED FOOD COST FOR 6: $1.21/serving
Chalk Board Menu Price: $7.95
Gross Profit Per Plate: $6.74
Food Cost % (for 6) 15.2%

Estimated Profit - Your prices may vary slightly.


  1. Cook pasta according to package directions. Drain, reserving ½ cup of pasta water.
  2. Heat a large skillet; add oil and garlic, cook until light brown. Add cauliflower, cook until soft and coated with oil. Add broccoli florets season with salt, black pepper and pepper flakes, cook for 3 minutes. Add wine, cook stirring frequently until wine has evaporated. Add 1 cup vegetable stock and cook.
  3. Add hot pasta to the cauliflower and broccoli mixture. Gently mix the ingredients together.
  4. Serve with Romano cheese on the side.