Smoky campfire cauliflower fondue recipe

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 180 calories / serving
  • Healthy
Add this recipe to your binder.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

See more Summer recipes

  • Ingredients

  • 1 cauliflower (about 500g), trimmed and cut into bite-size florets
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika, plus a little extra to serve
  • 2 tsp cornflour
  • pinch English mustard powder
  • 275ml (9fl oz) semi-skimmed milk
  • 50g (2oz) mature Cheddar cheese, grated
  • 1/2 tsp Worcestershire sauce
  • Energy 750kj 180kcal 9%
  • Fat 12g 17%
  • Saturates 4g 22%
  • Sugars 7g 8%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 10.6g Protein 9g Fibre 2.7g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.