Cauliflower Asiago Cheese Fondue

A carrot dipped into A bowl of cauliflower Asiago cheese fondue

If you don’t announce the name of this fondue, most people will be hard-pressed to identify the main ingredient as cauliflower. Serve this creamy  cauliflower fondue with cubes of crusty whole-grain bread and an assortment of oven-roasted vegetables, like tiny red-skinned new potatoes, baby carrots, large squares of red bell pepper, and zucchini chunks.–Peggy Fallon

Cauliflower Asiago Cheese Fondue

  • Quick Glance
  • (1)
  • 15 M
  • 35 M
  • Makes 3 cups of fondue
5/5 - 1 reviews
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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.

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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.

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  1. 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!

    1. Hi Shelley,

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

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

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