- Yield: 6 servings
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- Yield: 6 servings
Ingredients
1 medium head cauliflower, steamed and drained
1 can white beans, rinsed and drained
1 to 1 1/2 cups vegetable stock
1 cup Parmesan cheese
1 teaspoon ground caraway seed
1/2 teaspoon fresh-grated nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
1/2 cup white wine, optional
1/2 cup cubed whole-wheat bread
Vegetable crudites for dipping
Directions
- Place the cauliflower into a food processor with 1 cup vegetable stock and puree until very smooth. Add white beans to the cauliflower mix and run processor until fully blended. Mix should be thick and creamy.
- Transfer to a fondue pot or saucepan and heat on medium heat. If mixture is too thick, add more vegetable stock - up to 1/2 cup. Shred 1 cup of Parmesan cheese and slowly add to pot. Add caraway, nutmeg, white pepper and salt. Add white wine, optional, and serve with cubed bread and crudites.
