Breakout indie food mag Cherry Bombe has a phenomenal new cookbook out that spotlights some of the most interesting women in the food industry. Learn their favorite recipes (and the stories behind them) in this vibrant collection. This three-cheese cauliflower gratin may just outshine the main course!

Anna Weinberg, the restaurateur behind San Francisco’s Park Tavern, The Marlowe, Leo’s Oyster Bar, and The Cavalier, grew up with a mom who wasn’t the great­est in the kitchen. But young Anna did love her mother’s signature creation — cauliflower casserole. When Anna opened The Marlowe, she worked with Chef Jennifer Puccio to elevate her mother’s classic to a new level of deliciousness and this golden, buttery gratin was born. A trio of cheeses — provolone, smoked cheddar, and traditional cheddar — and a bit of Dijon mustard turn the cauli­flower into a sumptuous side dish.

Reprinted with permission from Cherry Bombe: The Cookbook