1. In a medium saucepan add the cauliflower and coconut milk and cook over a medium heat until the cauliflower is soft. Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato flour and salt & pepper. Cook for an additional 5 minutes. Let the sauce cool (about 15 minutes). 2. Pour the cool fondue sauce into a blender and pureé until smooth. Reheat the sauce to serve. 3. Steam the carrots, broccoli, asparagus and potatoes until soft. Pour the sauce into a bowl and use the vegetables and bread to dip in it. ---------------------------------------------------------------------------
Nutrition
Ingredients
