Thaw crabmeat, if frozen. In a large saucepan cook cauliflower flowerets in margarine or butter for 5 to 6 minutes or just until crisp-tender.
Stir in flour and pepper. Add chicken broth or vegetable broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Gradually stir about 1 cup of the hot milk mixture into the softened cream cheese; return to saucepan. Cook and stir over low heat until cream cheese melts. Stir in crabmeat and wine; heat through. Sprinkle each serving with parsley. Makes 3 main-dish or 6 appetizer servings.