Skip to main content

Roasted cauliflower gratin with Matty’s Seafood lobster, craft beer & cheese dip

Prep time
10 mins
Cooking Time
30 mins
Serves
12

Ingredients

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

Method

  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!

    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.

https://www.msc.org/what-you-can-do/sustainable-fish-seafood-recipes/recipe/roasted-cauliflower-gratin-with-matty-s-seafood-lobster-craft-beer-cheese-dip

Sign up for our Seafood Recipes newsletter:

https://www.msc.org/what-you-can-do/newsletters

https://www.msc.org/about-the-msc/what-is-the-msc

Thank you for subscribing to the newsletter. Look out for delicious sustainable seafood recipes in your inbox soon.