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🍽️ Creamy Cauliflower Fondue with Vegetables and Bread

642 kcal · 30 min · 4 servings

Ingredients

• Cashew nuts 75 g
• Potatoes, mainly firm 200 g
• Carrots 1 pc.
• Cauliflower 1 pc.
• Rapeseed oil 3 tbsp
• Mustard 1 tbsp
• Vegetable broth 600 ml
• Lemons 0.5 pc.
• Salt pinch
• Pepper, black ground pinch
• Garlic, granulated 3 tbsp
• Nutmeg, ground pinch
• Broccoli 1 pc.
• Mushrooms, brown 400 g
• Pepper, red 1 pc.
• Rye bread 350 g
• Gherkins 180 g

Instructions

1. 1. Place the cashew nuts in a bowl and cover them with hot water. Let them soak for about 10 minutes. Drain the water afterwards and set the nuts aside.
2. 2. Peel the potatoes and the carrots. Cut the vegetables into small cubes.
3. 3. Remove the leaves and the tough core from the cauliflower. Wash the cauliflower thoroughly. Cut it into small florets.
4. 4. Put the potatoes, carrots, and cauliflower into a pot. Cover the vegetables with cold water. Cook everything for about 10 minutes until tender.
5. 5. Drain the cooked vegetables. Put the vegetables together with the soaked cashew nuts, the oil, the mustard, and the vegetable broth into a blender.
6. 6. Blend the mixture until it is completely creamy.
7. 7. Halve the lemon. Squeeze out the juice.
8. 8. Season the cauliflower fondue strongly with salt, pepper, garlic powder, nutmeg, and the lemon juice.
9. 9. Wash the broccoli, mushrooms, and peppers. Clean the vegetables and cut them into pieces.
10. 10. Bring salted water in a pot to a boil. Add the broccoli and blanch it for about 3 minutes until al dente. Blanching means cooking briefly in boiling water.
11. 11. Cut the bread into bite-sized pieces.
12. 12. Drain the cornichons.
13. 13. Serve the fondue in the pot or in a fondue dish. Add the vegetables, the bread cubes, and the cornichons.
14. 14. Enjoy your meal!

Nutrition per serving

• kcal: 642
• Protein: 15 g · Fett/Fat: 33 g · Carbs: 72 g