Creamy Cauliflower Herb Salad Dressing

Easy Healthy Delicious Low Fat, Low Glycemic Recipe

Creamy Cauliflower Salad Dressing perfect with Spinach Salad, adapted from a recipe in the Pritikin diet book.

Dry roast garlic and omit agave nectar for a fat free and unsweetened dressing. For a raw dressing, use raw cauliflower, powdered mustard, and sweeten with a couple of dates. You'll need a high speed blender for a raw version.

Cauliflower herb salad dressing keeps well in the fridge for a day or two, but is best eaten fresh - especially if it's raw.

Total Prep & Cook Time: 20 min

8 Servings or approx. 2 cups

Nutrition Data Per Serving: 17 cal, 3g carb, 1g fat, 61mg sodium, 1g fiber, 1g protein, 1g sugars, good source Vit. C, K, B6, Folate, Potassium. Estimated glycemic load 1

Ingredients:

1 cup raw cauliflower chopped in small florets
2/3 cup water
2 Tbsp lemon juice (1 lemon)
1 clove garlic, peeled & minced
2 tsp olive oil
2 tsp agave or maple syrup
1 tsp prepared brown mustard (e.g. Grey Poupon)
1 tsp apple cider vinegar
1/4 tsp salt or to taste
Fresh ground black pepper
2 Tbsp chopped fresh dill, mint, basil or parsley
OR: 2 tsp dried basil or dill

Directions:

To make this recipe, you'll need a blender or blender stick, a pot with a lid, and a spatula is handy.
Roast garlic with oil on low in a small frying pan for 10 min or until the garlic is soft
Add cauliflower and water to a pot and bring to a boil
Cover and cook the cauliflower on low until tender (approx 10 minutes)
Chop the fresh herb if you're using
Squeeze the lemon and strain the juice
Add the cauliflower and water to the blender with roasted garlic, lemon juice, mustard, vinegar, syrup, salt & pepper to taste.
Blend until smooth and creamy, adding another tsp or two of water, or non-dairy milk, as needed
Add the chopped herb or dry basil and blend briefly
Using a rubber spatula, scrape the dressing out into a bowl or storage container