Vegan Caesar Salad With Carrot Bits




Preparation time: 60 min



This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.

Ingredients (serves 4)


  • 0.5 cup cauliflower, chopped
  • 1 small garlic cloves, minced
  • ½ tbsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Stevia
  • 1 ½ tbsp lemon juice
  • 1 tsp olive oil
  • 1/8 tsp paprika
  • 1/8 tsp onion powder
  • ¼ tsp salt 


  • ½ carrot, peeled lengthways into thick strips
  • 1 tsp BBQ sauce
  • Olive oil spray
  • ½ cup cauliflower cut into florets, including the core into cubes
  • ¼ tsp onion powder
  • 1 Mini Cos lettuce, washed and torn into 3cm pieces (approx)



  1. In a saucepan, add cauliflower, cover with water and bring to the boil. Once boiling, reduce heat to a simmer, let cook for approx. 15 mins until very soft. Drain well.
  2. In a mini blender or using a stick blender, blitz until creamy. Add the rest of the ingredients. Blitz again. Add the oil, a little at a time, blending after each addition until all is used. Blitz for a further 2 minutes until silky smooth.
  3. Let cool completely in the fridge, season and enjoy. Add more lemon if needed.


  1. For the carrot "bacon": Preheat oven to 200°C. Peel the carrot lengthwise into thick strips using a regular peeler. Place on an oven tray with baking paper. Coat with the BBQ sauce, then spray with olive oil. Cook in the oven for 15 mins, turning once at 7 minutes. Lay on a paper towel to ensure they stay crunchy.
  2. For the cauli "croutons": Toss the cauliflower in the onion powder, lay on a tray (can be on the same one as carrot bacon), spray with oil and cook for 15 mins, until browned and crispy. Lay on a paper towel to ensure they stay crispy.
  3. Place the torn cos lettuce in a big bowl. Toss with enough of the dressing to coat to your liking, tip into a bowl or plate, add the "bacon" and "croutons", and devour.


  • You can add anything you like to this salad.
  • Dressing keeps for up to 7 days in the fridge.
  • Roasted veggies are great with it too.