Crab and Cauliflower Chowder

1. 2 ups cauliflower, cut into florets
2. 1/2 cup water
3. 3 tablespoons butter
4. 3 tablespoons flour
5. 1 (14 oz) can vegetable broth
6. 1 1/4 cups milk
7. 1 (3 oz) package cubed cream cheese
8. 2 tablespoons chopped pimiento
9. 2 tablespoons minced fresh parsley
10. 1 tablespoon minced fresh chives
11. 1/4 teaspoon salt
12. 1 cup crabmeat
13. 1/4 cup dry white wine

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.