Low Fat Creamy Cauliflower Salad Dressing

[vegelady]

     Ingredients:


     1 1/2 cups chopped cauliflower
     1 cup water
     1/4 - 1/3 cup lemon juice (1 lemon)
     1 - 2 cloves garlic, peeled & minced
     Optional: 1 tsp olive oil
     Optional: 1 tsp agave nectar
     1 Tbsp prepared brown mustard (e.g. Grey Poupon)
     1 tsp apple cider vinegar
     1/4 - 1/2 tsp salt
     Fresh ground black pepper
     2 Tbsp chopped fresh dill, basil or parsley
     OR: 1 Tbsp dried basil or dill



     Directions:


     1. Roast garlic with oil, or dry, on low in a small frying pan for 5 - 10 min or until the garlic is lightly browned.

     2. Add cauliflower and water to a pot and bring to a boil.

     3. Cover and cook the cauliflower on low until tender (approx 10 minutes).

     4. Chop the fresh herb if you're using.

     5. Squeeze the lemon and strain the juice.

     6. Add the cauliflower and water to the blender with lemon juice, garlic, mustard, vinegar, optional agave
        nectar, salt & pepper to taste.

     7. Blend until smooth and creamy, adding another tsp or two of water as needed.

     8. Add the chopped herb or dry basil and blend briefly.

     9. Using a rubber spatula, scrape the dressing out into a bowl or storage container.