Creamy Roasted Garlic Balsamic Dressing
Equipment
- Air fryer (optional)
- High-speed blender
Ingredients
- ¼ cup roasted peeled garlic cloves
- 12 ounces cauliflower florets
- ½ cup balsamic vinegar
- ½ cup water
- 2 tbsp stone ground mustard
- 1-2 tbsp Italian seasoning optional
Instructions
- Roast the peeled garlic cloves according to your preferred method. I air fry them at 370°F for 8-10 minutes.
- Cook the cauliflower using the method you prefer. I use a microwave steamer for 6 minutes with a bit of water. Drain and chill the cauliflower.
- Place the chilled, cooked cauliflower in a high-speed blender with the remaining ingredients and blend until smooth. Store in the refrigerator.
Notes
- Cauliflower provides a low-calorie creamy base, perfect for a thick dressing that sticks to greens.
- Use a high-quality balsamic vinegar with 4% acidity for the best flavor. Experiment with different flavors of balsamic vinegar for variety.
- Westbrae makes a salt-free stone ground mustard that works perfectly in this recipe.
- For convenience, use defrosted frozen cauliflower and pre-peeled garlic cloves.
- Roasted garlic adds a mellow flavor, making it preferable to raw garlic.
- Save your empty balsamic vinegar bottles—they’re perfect for storing homemade dressings and make lovely gifts!