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 Fondue with Asiago and Smoked Paprika Recipe
- Quick Glance
- 15 M
- 35 M
- Makes 3 cups of fondue
- 1 head of cauliflower (about 1 1/2 pounds), cut into 1-inch florets
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cut into pieces, at room temperature
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 cup freshly grated Asiago cheese
- 1. 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.
- 2. 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.
- 3. Return the cauliflower fondue to the saucepan and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
- 4. 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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