- 1 pound ham, cubed
- 1 head cauliflower, blanched
- lettuce leaves, as garnish
- 1/2 cup brown mustard
- 1 tablespoon Splenda®
- 1 teaspoon orange extract
- Put the Splenda in a bowl, add the orange extract and the mustard and stir.
- Cut up the head of cauliflower into flowerets and blanch them by immersing them in a big pot of boiling water for 1 minute, drain and then plunge them into iced water to stop the cooking. Drain.
- Line a platter with whole lettuce leaves. Place the bowl of orange mustard in the center and then evenly distribute the cauliflower flowerets and ham cubes on the lettuce. Place a jar of fancy toothpicks next to the platter.