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Garlic- 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 (browned or burnt garlic will
taste bitter). Remove from heat and set aside.
Cauliflower- Bring the water or vegetable 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.
Puree- Use a slotted spoon to transfer the cauliflower pieces to the
blender. Add 1 cup vegetable 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.
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