Preparing Cauliflower Fondue: A Step-By-Step Guide

Fondue is a great dish for sharing, and a fun way to enjoy a variety of foods. Cauliflower is a versatile vegetable that can be used in a fondue in several ways. You can roast a whole cauliflower and pour a cheese fondue over it, or you can cut it into florets and dip them into a cheese or chocolate fondue. You can even make a low-calorie cheese fondue by pureeing cauliflower and mixing it with the cheese.

Boil or roast cauliflower florets

Boiling or roasting cauliflower florets is a great way to prepare them for fondue. Here is a step-by-step guide:

Boil the Cauliflower Florets:

• Start by bringing a large pot of water to a boil. You will need enough water to comfortably accommodate the florets without overcrowding the pot.
• Carefully place the cauliflower florets into the boiling water.
• Cook the florets for around 5-15 minutes, depending on their size and your desired level of doneness. For a fondue, you want the florets to be tender but not mushy, so they can hold their shape when dipped.
• Once cooked, drain the florets in a strainer or colander. You can also transfer them to an ice bath to stop the cooking process and retain their vibrant colour.

Roast the Cauliflower Florets:

• Preheat your oven to a temperature between 180-200°C.
• Cut the cauliflower into small florets, ensuring they are all relatively even in size for consistent cooking.
• In a roasting tin or baking dish, toss the florets with olive oil, spices, and seasonings of your choice. Smoked paprika, cumin, garlic powder, and salt are great options.
• Spread the florets out in a single layer to ensure even cooking.
• Roast the cauliflower for about 20 minutes, keeping an eye on them to avoid overcooking. You want them to be tender and slightly charred.

Whether you choose to boil or roast your cauliflower florets, they will make a delicious and healthy addition to your fondue!

Prepare a cheese sauce

To prepare a cheese sauce, you will need to make a roux. Start by melting butter in a medium-sized pan, then add flour and cook, stirring constantly for 2 minutes. Next, add milk in splashes, stirring constantly until it is smoothly incorporated into the roux. Keep adding milk and stirring until smooth.

Once all the milk has been added, you can add some flavourings. Drop in a bay leaf, turn up the heat a little, and bring the mixture to a boil. Once it has started bubbling, turn the heat down and gently simmer for 10-15 minutes, stirring often, until the sauce has thickened.

When the sauce has thickened, fish out the bay leaf and add grated cheese. Stir until the cheese is smoothly combined and melted. You can also add some nutmeg, salt, and pepper to taste.

Your cheese sauce is now ready to be poured over your roasted cauliflower!

Add spices and herbs

Spices and herbs are essential to enhancing the flavour of your cauliflower fondue. The right combination of spices and herbs can take your dish from bland to mouth-watering. Here are some tips and suggestions for adding spices and herbs to your cauliflower fondue:

Selecting Spices and Herbs

Start by choosing spices and herbs that complement each other and enhance the flavour of cauliflower. Some popular spices used in cauliflower dishes include cumin, paprika, garlic, nutmeg, and black pepper. Fresh herbs like sage can also add a delightful touch to your fondue.

Preparing the Cauliflower

Before adding any spices or herbs, it's essential to prepare the cauliflower properly. Cut the cauliflower into small florets, including the stalk, to ensure even cooking. Remove any leaves and set them aside, as they can be roasted and added to the dish later. Place the cauliflower in a roasting tin or baking dish.

Coating the Cauliflower

In a small bowl, mix your selected spices and herbs with olive oil to create a flavourful paste. You can also add a pinch of salt and pepper to the mixture. Generously coat the cauliflower florets with this spice mix, ensuring each piece is evenly covered. The olive oil will help the spices adhere to the cauliflower and promote even roasting.

Roasting the Cauliflower

Arrange the spiced cauliflower in a single layer on a baking sheet or roasting pan. Place it in the preheated oven and roast for approximately 20 minutes. Keep an eye on it to ensure it doesn't burn. You want the cauliflower to be tender and slightly charred for that extra depth of flavour.

Adding Fresh Herbs

While the cauliflower is roasting, you can chop some fresh herbs, such as sage, to sprinkle over the cauliflower after it's done roasting. Fresh herbs add a burst of flavour and a beautiful, vibrant garnish to your dish.

Customising Your Fondue

Feel free to experiment with different combinations of spices and herbs to find your perfect flavour profile. You can also adjust the spice levels to your preference. If you're serving a larger group, consider providing a variety of spice options on the side, allowing guests to customise their fondue experience.

Combine cheese and sauce

The cheese fondue is made by combining cheese and flour, then adding milk and seasoning. Start by melting butter in a medium-sized pan, then add flour and cook, stirring constantly for 2 minutes. This forms a roux. Next, add milk in small increments, stirring constantly until smooth. Continue until all the milk is used. Bring to a boil, then simmer until the sauce thickens.

For the cheese, a combination of shredded Gruyere and Emmental or Swiss cheese is a classic. Toss the cheese with flour, then add to the sauce in small batches, stirring constantly until smooth and melted. You can also add a splash of kirsch or brandy for extra flavour.

For a cheddar cheese sauce, coarsely grate the cheese and add to the sauce once it has thickened. Stir until the cheese is smoothly combined and melted.

If you are making a low-calorie fondue, cook the cauliflower and place in a blender with milk, Parmesan cheese, garlic, and black pepper. Puree until smooth, then transfer to a pot and add Swiss cheese. Cook and stir until the cheese is evenly distributed.

Serve with dippers

There are many options for what to serve with your cauliflower fondue. If you want to stick to a cauliflower theme, you can cook extra cauliflower florets to dip into the fondue. You can also use other vegetables, such as blanched broccoli, asparagus, green beans, snow peas, snap peas, Brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips, or roasted mushrooms.

If you want something more substantial, you can serve the fondue with bread. This could be multi-grain or whole wheat bread, crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, breadsticks, naan, focaccia, or baked polenta cubes.

For a sweeter option, you could serve the fondue with fruit. Good options include sliced bananas, apples, pears, peaches, or pineapples, dried fruit, orange sections, strawberries, cherries, raspberries, blackberries, or grapes. Or, for a sweeter fondue, you could dip in angel food cake cubes, graham crackers, marshmallows, tiny brownies, tiny cookies, ladyfingers, shortbread, amaretti, biscotti, or crystallized ginger chunks.

Frequently asked questions