Directions:
- 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).
- Pour the cool fondue sauce into a blender and pureé until smooth. Reheat the sauce to serve.
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 280.79 Kcal (1176 kJ) | ||
| Calories from fat | 208.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 36% | |
|---|---|---|---|
| Sodium | 128.65mg | 5% | |
| Potassium | 514.83mg | 11% | |
| Total Carbs | 18.33g | 6% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 35.1mg | 58% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.8mg | 15% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 139.93 Kcal (586 kJ) | ||
| Calories from fat | 103.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 36% | |
|---|---|---|---|
| Sodium | 64.11mg | 5% | |
| Potassium | 256.56mg | 11% | |
| Total Carbs | 9.14g | 6% | |
| Sugars | 2.64g | 21% | |
| Dietary Fiber | 2.18g | 17% | |
| Protein | 2.25g | 9% | |
| Vitamin C | 17.5mg | 58% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.4mg | 15% | |
| Calcium | 21.8mg | 4% | |
* 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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