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Turkey leftovers? Try this Creamy Cauli White Sauce

Left over Turkey? Don’t fancy the traditional turkey curry or turkey and stuffing sandwiches – then I have a recipe for you…

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There are numerous good things about this turkey in creamy cauliflower white sauce recipe…

1. It’s quick
2. It’s healthy!
3. You can throw in all your leftovers
4. You can serve it with whatever you fancy – veggies, pasta, mash potato – your choice.

And the list could go on. I’ve blogged about how amazing cauliflower is before but just to recap, it’s absolutely packed full of vitamins, it is good for digestion, good for brain health and lots of antioxidants to boot. So pretty much is brilliant for you. Eat more of it!

So here’s the recipe for a creamy cauliflower white sauce that will work wonders with your leftover turkey…I’ve added mushrooms and peas to mine (because you know me dear reader, peas with everything). But as I mentioned above, you can pretty much add anything you want – onions, carrots, beans, spinach – whatever takes your fancy (that’s why it’s so good!).

Oh did I mention it’s low calorie, sugar free and gluten free too?

1 large cauliflower (cut in to small florets)

2 cups of stock

4 cups of water

1/2 onion finely chopped

1/2 cup milk

6 cloves of garlic (mince or chop finely)

1 tablespoon of olive oil

2 tablespoons of butter

1/4 cup grated parmesan

Salt

Pepper

Method

Pour the stock and water in to a large pot before adding the cauliflower and bring to the boil. You need to boil the cauli until it becomes tender so around 10/15 minutes.

Whilst you’re waiting for the cauliflower to cook, melt the butter in a small frying pan and add the onion and garlic. Cook until soft.

Once the cauliflower is extremely tender, remove from the stock using a slotted spoon (Don’t drain the water as you’re going to need it) and add to a food processor. You’ll need to add your onion and garlic mix along with salt, pepper, olive oil, milk and 1 cup of the stock water.

Puree and add back to a pan to stir in the cheese. I like my sauces thick but if you like them wetter then you can keep adding stock water until you reach your perfect consistency.

The best thing with this sauce is that it’s totally adaptable too. You can add various flavours such as nutmeg, lemon, thyme etc to give it a twist. The sauce also freezes extremely well.

Enjoy x

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