Cauliflower (Mock Alfredo) Sauce

I love this sauce! It doesn't have the greasy feel of traditional Alfredo sauce; it's healthier, and it's full of yummy, creamy, garlicky flavor! 

Ingredients:
1 jumbo clove garlic, minced
2 TB butter
Cauliflower florets from 1 head of cauliflower
6-7 cups water or vegetable/chicken broth (or if just steaming, just amount of water needed for that--see 2. below)
1 tsp salt
1/2 tsp pepper
1/2 cup milk (or cream!), warmed
Parmesan or Romano cheese, grated (optional)

Directions:

1.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. Remove from heat and set aside.

2.Cauliflower--3 options: A) Bring the water or vegetable/chicken 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. OR B) Steam cauliflower until fork tender and use broth in the next step OR C) Steam cauliflower until fork tender, use 1 cup of the steaming water for the next step, and add 1 bouillon cube to the blender.

3.Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup water/broth (from cooking cauliflower), sauteed garlic/butter, salt, pepper, milk, and cheese if desired. 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 over cooked pasta.