Directions:
- Place the cauliflower into a food processor with 1 cup vegetable stock and puree until very smooth. Add white beans to the cauliflower mix and run processor until fully blended. Mix should be thick and creamy.
- Transfer to a fondue pot or saucepan and heat on medium heat. If mixture is too thick, add more vegetable stock - up to 1/2 cup. Shred 1 cup of Parmesan cheese and slowly add to pot. Add caraway, nutmeg, white pepper and salt. Add white wine, optional, and serve with cubed bread and crudites.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.98 Kcal (1595 kJ) | ||
| Calories from fat | 64.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 11% | |
|---|---|---|---|
| Cholesterol | 16.85mg | 6% | |
| Sodium | 10183.46mg | 424% | |
| Potassium | 84.84mg | 2% | |
| Total Carbs | 53.75g | 18% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 11.05g | 22% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 326.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 297.75 Kcal (1247 kJ) | ||
| Calories from fat | 50.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 11% | |
|---|---|---|---|
| Cholesterol | 13.17mg | 6% | |
| Sodium | 7958.55mg | 424% | |
| Potassium | 66.31mg | 2% | |
| Total Carbs | 42.01g | 18% | |
| Sugars | 1.36g | 7% | |
| Dietary Fiber | 0.83g | 4% | |
| Protein | 8.64g | 22% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 255.3mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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