Ingredients

• 8 garlic cloves, minced
• 2 T butter
• 6 C cauliflower florets
• 6 C chicken or vegetable broth
• 1 t salt (or more to taste)
• 1/2 t pepper (or more to taste)
• 1/2 cup heavy whipping cream (milk would work too but I had this in the freezer)

Instructions

1. Melt the butter in a large skillet over med-low heat. Sauté the garlic in the butter until the garlic is fragrant and soft but not brown. Remove the skillet from the heat.
2. In a large pot, bring the broth to a boil. Add the cauliflower and cook until the cauliflower is tender (around 10 minutes).
3. Don't drain the cauliflower water. Use a slotted spoon or spider skimmer to transfer the cauliflower to a food processor (or blender). Add 1 cup of the broth that you cooked the cauliflower in then add the butter and remaining ingredients. You could also add some parmesan cheese at this point for flavor but I didn't.
4. Blend until the sauce is very smooth. You can add more broth or whipping cream until the sauce reaches your desired consistency.
5. I served the sauce over pasta, broccoli, carrots and chicken but the possibilities are endless.