' Crab and Cauliflower Gratin paired with Zulal Voskehat - Vino Mas

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

Step 1:  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.

Step 2:  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.

Step 3:  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.

Step 4:  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

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