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)
- 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.
- 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.
- Let cool completely in the fridge, season and enjoy. Add more lemon if needed.
- 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.
- 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.
- 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.