Beer-Cheese Fondue With Baby Cauliflower

Adapted from the March, 2011 issue of Southern Living Magazine. The original did not list an amount for the cauliflower, so I'm assuming a serving size of 1/2 cup.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  cups  shredded extra-sharp white cheddar cheese
• 2  cups  shredded  jarlsberg cheese
• 1 1⁄2 tablespoons all-purpose flour
• 1  cup beer
• 3  tablespoons  chopped fresh chives
• 3  cups  assorted baby cauliflower
•  boiling water for steaming cauliflower

Directions

1. Combine cheeses and flour and set aside.
2. Bring beer to a boil in a large heavy saucepan.
3. Reduce heat to medium-low and gradually whisk cheeses into beer, whisking constantly until melted.
4. Stir in chives.
5. Place cauliflower in a steamer basket over boiling water.
6. Cover and steam 5 to 7 minutes or until fork-tender. Serve with fondue.