Cauliflower Fondue With Asiago And Smoked Paprika

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Leite's Culinaria


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1 head of cauliflower (about 1 1/2 pounds), cut into 1-inch florets

1 cup heavy cream

2 tablespoons unsalted butter, cut into pieces, at room temperature

2 teaspoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon smoked paprika

1/2 cup freshly grated Asiago cheese

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