Recipe from the Caminante restaurant, Agoncillo (La Rioja).
Cook the cauliflower and fennel. Separate some small cauliflower florets to fry and cook the remainder au gratin with the grated Camerano cheese. Put the white wine and the other cheese in a pan over a low heat. When melted, add a smooth purée made from the cauliflower au gratin. Meanwhile, make a tempura batter with the flour, beer, egg, salt and paprika. Spear the cauliflower florets on a long brochette stick, dip into the batter and fry.
Place the fondue in a small bowl along with all the brochette sticks, having drained them of any oil on kitchen paper.