8 garlic cloves
2 tbsp butter
5 - 6 cups cauliflower florets
6 - 7 cups broth or water
salt & pepper to taste
1/2 cup milk
1. Saute the minced garlic with the butter in a large nonstick 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.
2. Bring the water or broth 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.
3. Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup broth or cooking liquid, sauteed garlic/butter, 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. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.