Roasted cauliflower gratin with Matty’s Seafood lobster
December 6, 2018
Anna Weinberg, the restaurateur behind San Francisco’s Park Tavern, Marlowe, Leo’s Oyster Bar and The Cavalier, grew up with a mom who wasn’t the greatest in the kitchen. But young Anna did love her mother’s signature creation — cauliflower casserole. When Anna opened the Marlowe, she worked with chef Jennifer Puccio to elevate her mother’s classic to a new level of deliciousness and this golden, buttery gratin was born. A trio of cheeses — provolone, smoked cheddar, and traditional cheddar — and a bit of Dijon mustard turn the cauliflower into a sumptuous side dish.
Prep
10 mins
Cook
30 mins
Ready-in
40 mins
Ingredients
1 large head of cauliflower
1 box Matty’s Seafood Lobster, Craft Beer and Cheese Dip
Olive oil
Salt and pepper
Instructions
- Defrost the Matty’s Seafood lobster dip in the fridge overnight.
- Preheat oven to 350˚F. Remove the dip from the box and stir well. Put half the dip in a bowl and reserve the other half in its container.
- Place the whole cauliflower head on a baking sheet, drizzle with a little olive oil and season with salt and pepper to taste. Roast the cauliflower for 35 minutes until golden and tender.
- In the same 350˚F oven, bake the remaining half of the Matty’s Seafood dip in its container for 15-20 minutes, remove and keep warm.
- Spread the uncooked half of the dip on top of the cauliflower and broil for 10 minutes until bubbling.
- Serve with the warm baked dip in a bowl on the side, a knife and let your guests dig in!
- If you can't find Matty's Seafood lobster dip where you live you could try to substitute with any cheese dip and mix pre-cooked lobster in. Results will be different to the recipe.
Recipe Ratings
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