A recipe with Oyster Bay Pinot Gris
In a small pot, combine the white wine, vinegar and shallots.
Put on medium-high heat and reduce to about 1 tbsp. Set aside for later.
In a small pot, melt the butter and then add the flour.
Let cook for 1-2 minutes until it smells nutty and it looks like wet sand.
Add the milk and bring to a simmer to thicken.
Turn down the heat to low and add the shredded gruyere.
Once the cheese is incorporated, thin the sauce with the white wine-shallot reduction.
Adjust consistency with milk and season with salt and pepper.
Cook the cauliflower until tender.
Carefully remove the vegetables from the steamer package and drizzle the warm cheese sauce.