Seafood and Cauliflower Gratin
YIELD 6 servings
Prep Time 20 minutes
Cook Time 40 minutes
- 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
- Pinch of cayenne
- Salt and Pepper to taste
- 6 oz goat cheese
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan
- Optional: 1 tablespoon Parsley
Visit our imitation crab resource guide to learn about nutrition and health benefits, sustainable sourcing, and more!
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, 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.
More Recipes Using This Product
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.