8 lg. cloves of garlic, minced
2 tbsp. butter, melted
5-6 cups cauliflower florets (1 lg.head)
6 cups Veg broth
1 tsp salt
1/2 tsp pepper
1/2 cup of milk (I use soy)

8 lg. cloves of garlic, minced 2 tbsp butter, melted 5 -6 cups cauliflower florets (1 lg.head) 6 cup s Veg broth 1 tsp salt 1/2 tsp pepper 1/2 cup of milk (I use soy)

Garlic: Sauté garlic in lg skillet with butter. Cook until garlic is soft & fragrant
Cauliflower: Bring broth to boil in lg pot. Add cauliflower & cook 10 min. until soft.
Do not drain!
Purée: Use slotted spoon to transfer cauliflower to blender. ( I use my food processor)
Add 1 cup of broth, garlic/butter mixture,spices & milk.
Purée for several minutes until creamy smooth. Add more liquid as needed for thickness desired.

Serve Hot!