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

Browse by ingredient

Instructions

1. 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.
2. 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.