Cauliflower Asiago Cheese Fondue
- Quick Glance
- 15 M
- 35 M
- Makes 3 cups of fondue
In a large saucepan fitted with a steamer basket, bring about 2 inches of water to a boil over high heat. Add the cauliflower florets, cover, and cook until the florets are very tender when pierced with the tip of a sharp knife, 8 to 10 minutes. Let cool for 5 minutes.
In a food processor or blender, combine half of the cauliflower and half of the cream. Pulse until the cauliflower is finely chopped. Repeat, adding the remaining florets and cream to the chopped cauliflower and scraping down the sides of the bowl with a rubber spatula. Add the butter, lemon juice, salt, and smoked paprika, and puree until smooth. Add the cheese and blend well.
Return the cauliflower fondue to the saucepan and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
Transfer to a fondue pot, preferably enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the fondue remains warm, not hot.
Recipe Testers' Reviews
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.
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.