1. Cook cauliflower in large pot of boiling, salted water 5 minutes, or until tender. Drain, and cool. Arrange in bowl.
2. Toss cheese with flour in large bowl.
3. Bring milk and hot sauce to a simmer in saucepan over medium-low heat. Add cheese mixture to saucepan all at once. Whisk 3 to 4 minutes, or until cheese melts and fondue is smooth. Stir in grappa (if using) and nutmeg. Season with white pepper. Thin with vermouth 1 Tbs. at a time, if fondue is too thick.
4. Transfer fondue to ceramic dish set over canned heat burner. Place cauliflower next to fondue for dipping.