Whole Roasted Cauliflower Fondue
User Reviews
5
-
Total Time
1 hr 30 mins
-
Servings
4
-
Course
Appetizer
Whole Roasted Cauliflower Fondue
Description
This recipe starts by preparing a whole cauliflower head, trimming the stem and removing leaves while keeping the head intact. The cauliflower is rubbed with olive oil and a spice blend of salt, black pepper, garlic powder, smoked paprika, and cumin, enhancing its natural flavor. Roasting at 425°F for close to an hour softens the florets and adds caramelized notes. Meanwhile, the fondue is prepared by simmering dry white wine, garlic, and brandy, then gradually melting in freshly grated Gruyere and Emmentaler cheeses stirred with cornstarch to create a smooth sauce, finished with freshly grated nutmeg. This sauce can be poured over the roasted cauliflower or used as a dip. The dish offers a velvety, cheesy contrast to the roasted vegetable’s slight crispness and nutty undertones, suitable as a shared appetizer or a unique side.
Ingredients
- 1 cauliflower large head
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cumin ground
fondue sauce
- 1 cup white wine dry
- 1 garlic minced, clove
- 1 1/2 cups gruyere cheese freshly grated
- 1 1/4 cups Emmentaler cheese or another form of swiss cheese, freshly grated
- 1 1/2 tablespoons cornstarch
- 1/2 tablespoon brandy cherry brandy is best
- 1/8 teaspoon nutmeg freshly grated
Instructions
- Preheat the oven to 425 degrees F. Spray a baking dish or pie plate with nonstick spray.
- Slice the stem gently and remove leaves from the bottom of the cauliflower - allowing it to remain intact. Place it in the baking dish and rub the oil all over the cauliflower.
- In a small bowl, stir together the salt, pepper, garlic, smoked paprika and cumin. Rub the cauliflower all over with the spice mix.
- Roasted the cauliflower for 50 to 60 minutes, or until the cauliflower is fork tender. It it starts to get too brown on top, you can always tend it with foil.
- Right before serving, make your fondue!
- In a small saucepan, bring the wine to a simmer over medium heat. Add the garlic and brandy. Toss all of the grated cheese with the cornstarch. Reduce the heat to low. Add the cheese to wine in small batches, stirring constantly until smooth. Add the nutmeg. Pour as much of the fondue sauce over the cauliflower and leave extract for dipping. Enjoy!
User Reviews
Overall Rating
5
You'll Also Love
