Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.72 Kcal (807 kJ) | ||
| Calories from fat | 93.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 24.39mg | 8% | |
| Sodium | 326.57mg | 14% | |
| Potassium | 244.86mg | 5% | |
| Total Carbs | 10.88g | 4% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 11.77g | 24% | |
| Vitamin C | 19.6mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 101.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.29 Kcal (432 kJ) | ||
| Calories from fat | 50.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 16% | |
|---|---|---|---|
| Cholesterol | 13.07mg | 8% | |
| Sodium | 175.03mg | 14% | |
| Potassium | 131.23mg | 5% | |
| Total Carbs | 5.83g | 4% | |
| Sugars | 2.15g | 16% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 6.31g | 24% | |
| Vitamin C | 10.5mg | 33% | |
| Iron | 0.3mg | 3% | |
| Calcium | 54.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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