Fontina Fondue with 
Cauliflower Dippers Recipe | Vegetarian Times Skip to main content

Fontina Fondue with 
Cauliflower Dippers

Everybody loves hot dips on a holiday buffet table, so this subtly flavored 
fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.



Ingredient Line: 
24 medium cauliflower florets
Ingredient Line: 
2 cups coarsely shredded fontina cheese, lightly packed (8 oz.)
Ingredient Line: 
4½ tsp. all-purpose flour
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1⅓ cups 1% low-fat milk
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½ tsp. mild hot sauce, such as Cholula
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1½ Tbs. grappa (Italian grape brandy) or Kirsch (German cherry brandy), optional
Ingredient Line: 
½ tsp. freshly grated or ground nutmeg
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1 pinch ground white pepper


1. Cook cauliflower in large pot of boiling, salted water 5 minutes, or until tender. Drain, and cool. Arrange in bowl.

2. Toss cheese with flour in large bowl.

3. Bring milk and hot sauce to a simmer in saucepan over medium-low heat. 
Add cheese mixture to saucepan all at once. Whisk 3 to 4 minutes, or until 
cheese melts and fondue is smooth. Stir 
in grappa (if using) and nutmeg. Season 
with white pepper. Thin with vermouth 
1 Tbs. at a time, if fondue is too thick.

4. Transfer fondue to ceramic dish set over canned heat burner. Place cauliflower next to fondue for dipping.

Nutrition Information: 

9 g
Total Fat: 
9 g
Saturated Fat: 
6 g
6 g
33 mg
274 mg
<1 g
3 g
Serves 8

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