Creamy and Light Cauliflower Sauce

Cook the cauliflower florets in a pot of boiling, salted water until very tender (approximately 15 minutes). Remove the florets from the pot when cooked but reserve the cooking liquid. While the cauliflower is cooking, saute the garlic in the butter in a skillet over very low heat until translucent but not browned. Set aside.

Working in batches, place the cooked cauliflower in a blender along with one cup of the cooking liquid, the milk and the sauteed butter and garlic. Blend until smooth. If the mixture is too thick, you can add a bit more milk or more of the cooking liquid until you have your desired consistency. Add the sauce to a bowl along with the basil and cheese and season to taste with salt and pepper. Serve over pasta!

Adapted from Pinch of Yum blog.