• 4 ounces peppadew goat cheese
  • 3 ounces cream cheese (room temperature)
  • 3 ounces feta cheese (crumbled)
  • 1/2 cup half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 head cauliflower (cut into flowerets)
  • 1 tablespoon olive oil
  • 1 1/2 cups sourdough bread (cubed)
  • 1 tablespoon butter


  1. Place goat cheese, cream cheese, feta, half and half, salt and pepper in blender. Process on setting 4 (puree) 1-2 minutes. Set aside until ready to use. Can be made ahead and stored in refrigerator up to 3 days.
  2. Preheat oven to 400 degrees. Arrange cauliflower on baking sheet and drizzle with olive oil. Roast until tender and beginning to brown, 15-20 minutes.
  3. Place bread cubes in blender. Pulse on setting 1 (stir) 8-10 times until bread becomes coarse crumbs. Melt butter in large skillet. Add breadcrumbs and toss to coat. Toast in pan, stirring often, until golden brown.
  4. To serve, warm fondue in saucepan 2-3 minutes, stirring constantly. Drizzle over warm cauliflower and top with breadcrumbs.
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