Roasted Cauliflower Fondue

Roasted Cauliflower Fondue Ingredients

1 head cauliflower2 Tbs olive oil1⁄2 tsp smoked paprika1⁄2 tsp garlic powder1⁄2 tsp onion powder1⁄2 tsp cumin1⁄2 tsp salt1⁄2 tsp pepper1 cup dry white wine1 1⁄2 cup gruyere cheese, grated1 1⁄2 cup Emmenthaler or Swiss 1/2 cheese, grated1 1⁄2 Tbs cornstarch1 clove garlic, minced1⁄8 tsp nutmegpomegranate seedschives, choppedrosemary sprigs for decoration

Directions

1. Preheat oven to 425 degrees. Remove leaves from cauliflower. Trim bottom so stands flat, place in greased pan.2. Mix olive oil with salt, pepper, cumin, garlic powder, onion powder, paprika pour evenly over cauliflower and massage. Roast 45 minutes to 1 hour. Cover with foil if starts to brown too much.2. Bring wine to a simmer in small saucepan, add brandy and garlic. Toss cheese with cornstarch. Add cheese a little at a time, whisking till well mixed. Stir in nutmeg. Remove from heat. When smooth, pour over cauliflower. Top with pomegranate seeds and chopped chives. Decorate with rosemary sprigs.