Comments on: Cauliflower Fondue with Asiago and Smoked Paprika

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Tue, 03 Jan 2012 10:42:09 +0000

Hi Shelley,

So very glad that you enjoyed it! Thanks for letting us know.

By: Shelley

Shelley — Tue, 03 Jan 2012 02:41:01 +0000

I made this for New Year’s Eve, and it was a hit. There were some leftovers, so the next day I heated them up with a little chicken stock to thin it out and had a wonderful soup for lunch! I might even make it again just to have the soup!

By: Testers' Choice

Testers' Choice — Thu, 04 Mar 2010 23:33:26 +0000

[Michelle M.] This has all the earmarks of a great recipe: It’s simple, delicious, and, best of all, has everyone begging for the recipe so that they can make it themselves. I was asked to bring something to a potluck fondue party, and this recipe spoke to me. People were skeptical when told what it was, but, man, they couldn’t have licked that pot any cleaner! Not a problem to keep the fondue warm–it didn’t last long enough to cool down (and I doubled it!). As for what was dipped, I brought along little steamed potatoes, Granny Smith apples (especially yummy!), and some crusty bread–but that ran out, so everything within reach got dipped.

By: AC

AC — Sat, 13 Feb 2010 15:21:28 +0000

I will definitely try this recipe. There is an abundance of cauliflower in Central Texas. I will use Hungarian paprika, though.

By: Testers' Choice

Testers' Choice — Wed, 03 Feb 2010 21:52:44 +0000

[Melissa Maedgen] Have you ever looked at a recipe and thought, “That can’t be very good?” That’s what I thought when I looked at this recipe. And my next thought was, “I’ve gotta try it!” Recipes like this appeal to me precisely because they present a new way of doing something—a way I wouldn’t have come up with on my own. Sometimes I find my initial reaction to the recipe was right on target, but sometimes I get a pleasant surprise and learn something new.

This recipe falls into the latter category. What a surprise! The ingredients in this recipe melded into a wonderful concoction that was a whole new taste. The smoked paprika is what propelled it over the top. The flavor married so well with the cauliflower and cheese. And this recipe is a snap to prepare. What can be better than that? I have a hunch that this would also make a great soup, thinned with a little chicken stock.

One word of warning: The recipe says it will feed 10 to 12 as an appetizer. No way. It is so good, you could polish off the whole pot standing over the stove. For people with more self-control, it would make a good appetizer for 4 to 6.

By: Testers' Choice

Testers' Choice — Mon, 31 Aug 2009 23:21:27 +0000

[Jeremy Schweitzer] This was a treat for everyone that tried it and, while not a particularly healthy way to eat your vegetables, it’s probably worth the occasional splurge. This fondue might be a fun way to introduce some cooked cauliflower into a kid’s diet.

By: Testers' Choice

Testers' Choice — Mon, 31 Aug 2009 23:20:56 +0000

[Steve Subera] The author was right; the fondue didn’t taste like cauliflower. Instead, there was a pleasant seafood taste. This is my Testers’ Choice because the recipe uses a minimal amount of the right ingredients to convey an entirely new taste and that is not easy to pull off.

By: Testers' Choice

Testers' Choice — Mon, 31 Aug 2009 23:20:41 +0000

[Nancy A. Mosher] This dish almost didn’t make it to the fondue pot. Once I tasted it, I had to keep on tasting just a little more, and then again. I could have eaten the whole fondue and called it dinner. The smoky flavor of the paprika perfectly complements the cauliflower and cheese. The flavors are rich, but because the base is cauliflower, it’s not heavy in the least. A true winner of a recipe.