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Whole Roasted Cauliflower Fondue

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night!
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  • 1 large head of cauliflower
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground cumin

fondue sauce

  • 1 cup dry white wine
  • 1 garlic clove minced
  • 1 1/2 cups freshly grated gruyere cheese
  • 1 1/4 cups freshly grated emmentaler cheese or another form of swiss cheese
  • 1 1/2 tablespoons cornstarch
  • 1/2 tablespoon brandy (cherry brandy is best!
  • 1/8 teaspoon freshly grated nutmeg


  • Preheat the oven to 425 degrees F. Spray a baking dish or pie plate with nonstick spray.
  • Slice the stem gently and remove leaves from the bottom of the cauliflower - allowing it to remain intact. Place it in the baking dish and rub the oil all over the cauliflower.
  • In a small bowl, stir together the salt, pepper, garlic, smoked paprika and cumin. Rub the cauliflower all over with the spice mix.
  • Roasted the cauliflower for 50 to 60 minutes, or until the cauliflower is fork tender. It it starts to get too brown on top, you can always tend it with foil.
  • Right before serving, make your fondue!
  • In a small saucepan, bring the wine to a simmer over medium heat. Add the garlic and brandy. Toss all of the grated cheese with the cornstarch. Reduce the heat to low. Add the cheese to wine in small batches, stirring constantly until smooth. Add the nutmeg. Pour as much of the fondue sauce over the cauliflower and leave extract for dipping. Enjoy!

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