Crab and Cauliflower Gratin
- 1 package (8 oz) Louis Kemp Crab Delights®, Flake or Chunk style, broken up
- 1 large (3 lbs) cauliflower, cut into 1½-inch florets (6 cups)
- ¼ cup plus 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk, warmed
- 1 bay leaf
- 1/2 tsp dried Basil
- 1/4 tsp granulated garlic
- Pinch of cayenne or more if you like
- Salt and Pepper to taste
- 6 oz goat cheese
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan
- Optional: 1 tablespoon Parsley for garnish
Preheat the oven to 400°F. Bring a large pot of water to a boil and add the cauliflower and salt. Cook until cauliflower is tender, about 6-7 minutes. Drain and set aside.
Melt the 1/4 cup butter in a medium saucepan over medium heat. Whisk in the flour and simmer 5 minutes. Off the heat, slowly whisk in the milk until mixture is smooth. Return to the heat and bring to a boil. Add the bay leaf and simmer 5 minutes, then season with cayenne, basil, garlic, salt and pepper. Remove the bay leaf and stir in the goat cheese until smooth.
Melt the remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add the breadcrumbs and heat, stirring frequently until golden, about 3 minutes. Set aside.
Mix the cauliflower with the Crab Delights® and transfer to a 1-2 quart baking dish. Pour goat cheese sauce over mixture and sprinkle with the breadcrumbs and Parmesan. Bake until browned and bubbling, 20-25 minutes. Sprinkle with parsley and serve.
Paired with Voskkhat Dry White Wine
Adapted from the Louis Kemp website