Ingredients
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.
Get the Recipe
Giant Reese's Cup with Pieces
This giant Reese's peanut butter cup is stuffed with a crunchy surprise.
Now Playing
Giant Reese's Cup with Pieces 00:51
This giant Reese's peanut butter cup is stuffed with a crunchy surprise.
Get the Recipe
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Bake four flavors of pancakes on one sheet pan to feed every craving!
Get the Recipe
Now Playing
Crispy Chicken Parm Balls 00:47
Learn how to make these crispy balls that taste just like Chicken Parmesan.
Get the Recipe
Now Playing
Japanese Cheesecake 01:06
This crowd-pleasing dessert jiggles like jelly but tastes fresh and airy.
Get the Recipe
Now Playing
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.
Get the Recipe
