• 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.