Merry Edwards Wines

Merry's Cauliflower Cassoulet — Listed Below these fields

Merry's Cauliflower Cassoulet

Pairs Well With


1 head cauliflower, trimmed and divided in small florets, about 1½ inches in size
1 medium onion, thinly sliced
6 ounces Maitake mushrooms or your favorite fungi
4 tablespoons olive oil
3 large garlic cloves, smashed in garlic press
½ teaspoon mixed Italian herbs
3 boned chicken thighs, cut into 1½-inch pieces
1 15.5-ounce can of Cannellini beans
2 cups tomato sauce (preferably homemade, or puree a 16-ounce can of tomatoes with juice in blender to create a light sauce)
A handful of fresh chopped chives
Parmesan cheese, grated


In a 13-by-9-inch glass oven dish, combine the vegetables, 3 tablespoons of the olive oil, garlic and herbs. Mix together thoroughly to ensure oil coats all veggies. Place on middle rack in 400°F oven for 20 minutes. Remove from oven, turn and mix; then bake for another 20 minutes.

Meanwhile, sauté chicken pieces in 1 tablespoon olive oil in a heavy skillet, until lightly golden on both sides. Add to cassoulet along with tomato sauce and beans. Stir to mix. Return to oven and bake for 20 minutes.

Remove from oven. Garnish with a generous amount of chopped chives and Parmesan cheese. Serve with fresh baguette and garden salad. Fresh Butter Crisp lettuce, avocado and sliced cucumbers with Caesar dressing is a nice accompaniment.
With a bounty of delicious crucifers in her home garden, Merry created this delightful dish. Her wine of choice for this pairing is our 2014 Sonoma Coast Pinot Noir.