Vegetable Fondue - Vegan

• 135 g cauliflower
• 360 ml coconut milk
• 1 garlic clove, crushed
• 14 teaspoon ground nutmeg
• 1 teaspoon white miso
• 12 teaspoon Dijon mustard
• 14 teaspoon soy sauce
• 1 teaspoon olive oil
• 2 tablespoons potato flour (or corn flour)
• salt and pepper, to taste
• 80 g baby carrots
• 45 g broccoli florets
• 65 g asparagus, halves
• 75 g fingerling potatoes (or small new potatoes)
• French baguette, sliced

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

cauliflower, coconut milk, garlic, ground nutmeg, white miso, mustard, soy sauce, olive oil, flour, salt, baby carrots, broccoli florets, potatoes

Taken from www.food.com/recipe/vegetable-fondue-vegan-456773 (may not work)