Fratelli Perata Winery

Cauliflower Goat Cheese Gratin

You may be thinking to yourself that there is no possible way that cauliflower would pair with our Tre Sorelle. Goat cheese, yes, gratin, maybe, but cauliflower- no way. This recipe will surprise you as much as it surprised us. It is bubbly and delicious, rich and creamy, and will hit any cheese hankering you may have. Zero calories, we promise*, as long as you indulge with Tre Sorelle.

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack, course grate
2 cups grated Parmesan
6 ounces goat cheese
Salt and ground pepper
Preheat oven to 400 degrees F.
Place cauliflower florets in a casserole dish or 13 x 9 baking dish. Pour heavy cream on top and sprinkle in the Monterey Jack and Parmesan. Give a bit of a toss to mix the cheese in. Cut or pull apart the goat cheese into small dime sized bits, add to dish. Season with salt and pepper to taste 
Roast 30 minutes until cauliflower is soft and the sauce has thickened. Allow to rest for 15 minutes before serving to allow sauce to continue thickening up. 
Pour some Tre Sorelle and enjoy Cauliflower Goat cheese Gratin as a side to your favorite steak, or on its own.