lg minced cloves garlic
cups cauliflower florets
cups vegetable, chicken broth or water
salt and pepper to taste
milk to thin if too thick
Saute the minced garlic with the butter in a large skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned. Remove from heat and set aside. Bring the broth or water to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup cooking liquid, sauteed garlic, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. This can be done in batches.