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Cauliflower cheese


Full Member
I use this sauce plus my Hexa of cheese. Works out as 2 syns and a Hexa per portion (assuming a tub of the sauce served 2)

1 kg frozen cauliflower
Boiling water to cover
200 g light soft cheese
3 cloves garlic, crushed

Boil the cauliflower until mushy.
Drain off most of the water, leaving just enough to come up halfway around the cauliflower.
Blitz until completely smooth.
Add the cheese and then garlic and salt to taste and blitz again.
Cool and divide into 4 tubs to freeze, keep in the fridge for a week or use straight away.

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