Fontina Fondue with Cauliflower Dippers

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.



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