Indulgent cheese fondue with a smoky twist. Cauliflower tastes fantastic when cooked over a campfire or on a barbecue and is even more delicious when dipped into a creamy cheese and mustard sauce.
If cooking the cauliflower over a campfire or barbecue, make sure the coals are white-hot with no trace of flame before you start cooking and that a grill or rack is positioned above them. If using an oven, preheat to gas 7, 220°C, fan 200°C.
In a large bowl, toss the cauliflower florets with the olive oil, garlic and paprika. Either cook on the grill or rack over the fire or barbecue for 10-15 minutes, turning frequently with tongs, or spread out in a roasting tray and roast for 20 minutes, until soft and golden-brown. Remove and put on a serving plate.
Meanwhile, in a small bowl, mix the cornflour and mustard powder with 2 tbsp milk to make a paste. Warm the remaining milk in a medium saucepan until steaming. Stir in the cornflour mixture and heat through for 30 seconds, stirring constantly. Move the saucepan to a less-hot part of the grill or rack or reduce the heat to low. Add the grated cheese and Worcestershire sauce and season to taste. Keep stirring over the heat for 1-2 minutes, until the cheese melts to make a smooth sauce.
Pour the sauce into mugs or bowls, sprinkle with a little more paprika and serve the smoky cauliflower alongside. Spear the cauliflower florets on forks to dip into the cheese sauce.
Tip: If your grill bars are set too far apart, try spearing the florets on skewers and cooking them like kebabs, turning often until browned all over. Simply push them off the skewers and onto a platter, ready to dip into the cheese fondue.
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