On those cooler summer evenings, almost nothing is more delicious than a creamy cauliflower gratin. While still be light from the mashed cauliflower and Greek yogurt, this homey dish is perfect side for your next outdoor meal.
Pair it with our 2013 REININGER Reserve Chardonnay while supplies still last. Looking for a heartier red to compliment your entree and cauliflower gratin? Try pairing it with one of our Super-Tuscan style REININGER Cimas.
2 cups vegetable or chicken broth
1 medium head cauliflower, cored and coarsely chopped (about 5 cups)
1 cup plain Greek yogurt (2% or full fat recommended)
1 1/2 tsp. Dijon mustard
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup shredded Gruyère or fontina cheese (2 - 3 oz.)
1/4 cup Parmesan cheese
3 small shallots, thinly sliced (optional)
2/3 cup sliced almonds, coarsely chopped
From "Brassicas" by Laura B. Russell. Ten Speed Press. 2014
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.