Ingredients
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2 cups cauliflower, cut into florets
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1/2 cup water
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3 tablespoons butter
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3 tablespoons flour
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1 (14 ounce) can vegetable broth
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1 1/4 cups milk
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1 (3 ounce) package cream cheese, cubed
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2 tablespoons chopped pimiento
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2 tablespoons fresh parsley, minced
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1 tablespoon fresh chives, minced
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1/4 teaspoon salt
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1 cup crabmeat
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1/4 cup dry white wine
Instructions
- Place the cauliflower and water in a saucepan and bring to boiling.
- Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
- Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
- Add broth and milk and cook, stirring, until slightly thickened and bubbly.
- stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
- Stir over low heat until cream cheese melts.
- Stir in the crabmeat and heat through, then add wine.
- Serve sprinkled with more chives and parsley if desired.
- You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.