Fondue de coliflor asada

Ingredientes

• 1 head cauliflower
• 2 Tbs olive oil
• 1⁄2 tsp smoked paprika
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1⁄2 tsp cumin
• 1⁄2 tsp salt
• 1⁄2 tsp pepper
• 1 cup dry white wine
• 1 1⁄2 cup gruyere cheese, grated
• 1 1⁄2 cup Emmenthaler or Swiss 1/2 cheese, grated
• 1 1⁄2 Tbs cornstarch
• 1 clove garlic, minced
• 1⁄8 tsp nutmeg
• pomegranate seeds
• chives, chopped
• rosemary sprigs for decoration

Preparación

1. 1

   --- Directions ---

2. 2

   Preheat oven to 425 degrees. Remove leaves from cauliflower. Trim bottom so stands flat, place in greased pan.

3. 3

   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.

4. 4

   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.