Roasted cauliflower gratin with Matty’s Seafood lobster

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.

Category Charlotte
Cuisine Mediterranean
Skill Level Easy
Cooking Method Baking
Yields 12
Prep 10 mins
Cook 30 mins
Ready-in 40 mins


1 large head of cauliflower
1 box Matty’s Seafood Lobster, Craft Beer and Cheese Dip
Olive oil
Salt and pepper


  1. Defrost the Matty’s Seafood lobster dip in the fridge overnight.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the uncooked half of the dip on top of the cauliflower and broil for 10 minutes until bubbling.
  6. Serve with the warm baked dip in a bowl on the side, a knife and let your guests dig in!
  7. 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.

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