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Super Creamy Dijon Dressing And Veggie Sauce |  Vegetable Day

  • 4-5 oz. of cauliflower, steamed or boiled until very soft, save the cooking water if boiled
  • 1 ounce of veggie broth
  • Dijon Mustard (use a good brand such as Grey Poupon (but non- maintenance dieters must use no more than ¼ teaspoon of Dijon and add 1 ½ teaspoons of dry mustard powder, Coleman's, McCormick, etc.)
  • fresh ground pepper 1/8 teaspoon or to taste
  • Adobo - a dash or to taste
  • chili powder - a dash or to taste
  • 1 packet of Splenda - or to taste
  • dash of lime juice (lemon works, but lime is better)
  • Xanthan gum ½ teaspoon
  • cook the cauliflower thoroughly and let cool
  • place the cooked florets in a blender
  • add 1-2 tablespoons of the Dijon mustard (to taste) (or 1 to 1 ½ teaspoons of dry mustard powder (OR GROUND MUSTARD SEEDS) to taste)
  • add the veggie broth and fresh ground black pepper, or white pepper if you have it (but remember it is stronger, so use less)
  • liquefy the mixture until very smooth
  • slowly add in the chili powder, adobo, and Splenda, and let blend into the mix
  • now for the surprise!
  • squeeze a dash (2 teaspoons) of lime juice, and a half teaspoon of Xanthan gum
  • blend & refrigerate

It is great on salads and fabulous, amazing (!) over hot asparagus!
To vary this recipe, add horseradish, or substitute paprika for the chili powder! Your choice.

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