Creamy cauliflower pasta with roast broccoli

The picture and the title make this dish look far tastier than it actually was!

This was my second recipe from my Thug Kitchen cookbook. The concept was good. You use puréed cauliflower as the base for the sauce rather than a traditional béchamel sauce. It was creamy and rich and lovely. Unfortunately the recipe calls for you to add 3 raw garlic cloves to the blender with the sauce. Now I love garlic but this was just too much! It was overpowering and vile!

I will be trying this again, maybe as the base for a carbonara, but will find another way to incorporate the garlic!