Cauliflower Cheese Sauce

Heat the olive oil over medium-high heat in a sauté pan and cook the garlic until tender and fragrant, about 2 minutes. Careful not to burn. Remove from heat and set aside.

Add the cauliflower florets into a deep stock pot and then add the vegetable broth. Cover and cook over high heat for 8–10 minutes, or until the cauliflower is tender when pierced with a fork. Do not drain.

Transfer the cauliflower florets to a blender (or food processor). Then, add ¾ cup of the hot vegetable broth you used to cook the cauliflower, followed by the sautéed garlic and oil, kosher salt, pepper, and almond milk.

Blend for 1–2 minutes until the sauce is very smooth. If the sauce is too thick, you can add equal parts almond milk and vegetable broth. You may have to do this in batches, depending on the size of your blender. The consistency should be thick, but pourable.

Serve hot as you would a cheese sauce.

Note: This recipe can easily be converted to be vegan by omitting the Parmesan cheese.