Baked Cauliflower Cheese Fondue

Bowl of cauliflower cheese fondue on a plate with asparagus & potato wedges

PC Black Label Le Gruyère Aop Antique Hard Ripened Cheese Aged 12 Months

Baked Cauliflower Cheese Fondue

With exquisitely rich and nutty PC®Black Label Gruyere Cheese blended and baked with creamy seasoned...

With exquisitely rich and nutty PC®Black Label Gruyere Cheese blended and baked with creamy seasoned cauliflower, this crunchy-topped appetizer is destined to be a crowd-pleasing hit served warm and bubbly at your next get-together.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: American, Canadian, French, Vegetarian
  • Season: Spring
  • Course: Appetizer
  • Main Ingredient: Cheese

  • Calories

    220 cal

  • Total Fat

    18 g

  • Sodium

    280 mg

  • Total Carbohydrate

    6 g

  • Dietary Fiber

    2 g

  • Protein

    9 g

Baked Cauliflower Cheese Fondue

Bowl of cauliflower cheese fondue on a plate with asparagus & potato wedges

PC Black Label Le Gruyère Aop Antique Hard Ripened Cheese Aged 12 Months

  • Calories

    220 cal

  • Total Fat

    18 g

  • Sodium

    280 mg

  • Total Carbohydrate

    6 g

  • Dietary Fiber

    2 g

  • Protein

    9 g

How to make

Ingredients

  • 4 cups (1 L)

    Medium-size cauliflower florets

  • 1 pkg (200 g)

    PC®Black Label Gruyere Antique Hard Ripened Cheese Aged 12 Months

  • 4 oz (125 g)

    Cream cheese

  • 1/3 cup (75 mL)

    Chopped green onions

  • 1 tbsp (15 mL)

    PC®Whole Grain Dijon Mustard

  • 1/2 tsp (2 mL)

    Garlic powder

  • 1/4 tsp (1 mL)

    Salt

  • 1/8 tsp (0.5 mL)

    Cayenne pepper

  • 3 tbsp (45 mL)

    PC®Black Label Panko Japanese-Style Bread Crumbs

  • 3 tbsp (45 mL)

    Olive oil

How to make

  • Step 1

    Preheat oven to 425°F (220°C). Place cauliflower florets in saucepan and add cold water to cover by 2 inches (5 cm). Bring to a boil over medium-high heat; cook for 12 to 14 minutes or until very tender. Drain well.

  • Step 2

    In food processor, combine cauliflower, Gruyere, cream cheese, green onions, mustard, garlic powder, salt and cayenne pepper; purée until very smooth, stopping machine to scrape down side of bowl once or twice.

  • Step 3

    Divide cauliflower mixture among eight 3/4 cup (175 mL) ramekins. Place on baking sheet. Evenly sprinkle each with panko, then drizzle with olive oil.

  • Step 4

    Bake in centre of oven for 12 minutes or until golden and bubbling. Serve with baguette toasts, vegetables such as boiled and halved miniature potatoes or blanched asparagus tips, or cubed sourdough or dark rye bread.

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