CREAMY GARLIC CAULIFLOWER SAUCE

CREAMY GARLIC CAULIFLOWER SAUCE

Serves 4

2.5 Syns per serving

1 medium to large cauliflower, washed and cut into florets
6 cups of water
5-8 cloves of garlic - 5 if large and 8 if small
4 level tsp. butter - 8 Syns
1 tsp. olive oil - 2 Syns
1 level tsp. sea salt, plus an extra pinch
Half to 1 tsp. black pepper
Additional water, milk or vegetable stock, if needed

Cook the cauliflower florets in a large pan until very tender.
Meanwhile, melt the butter and olive oil over a low heat in a small pan and stir in the crushed garlic and the pinch of salt.
Cook the garlic, stirring frequently, to make sure it doesn't brown and until it is tender.
Scrape the garlic and the butter into a blender.
Add one cup of the cauliflower cooking water to the pan the butter and garlic were in. Stir it round and add to the blender.
Drain the cauliflower and add it to the blender. Add the salt and pepper.
Blend on High until silky and smooth.
If the sauce is too thick for your liking, thin with some water, milk or vegetable stock and mix well.
Return to the pan to warm through. Serve immediately.