Cauliflower Cream Sauce

• 1 Medium-large Cauliflower
• 2 boxes (900ml Or 30 Oz. Size) Chicken Or Vegetable Stock
• 2 Tablespoons Butter
• 7 cloves Garlic, Minced
• 1/2 cups Almond Milk, Unsweetened And Unflavoured
• 1/2 Lemon, Juiced
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Ground Black Pepper

1. Chop cauliflower into bite-size florets.
2. Pour stock into a large pot and bring to a boil. Once the stock is boiling, add the cauliflower florets. Boil for approximately 7 minutes, or until the florets are tender.
3. While the florets boil, melt butter in a saucepan and add minced garlic. Saute garlic until it's soft, but not to the point where it's browned. Browned garlic will add a bitter flavour, and that's not what you're looking for.
4. When the cauliflower florets are ready to go, transfer the florets to a blender with a slotted spoon. Add the minced garlic and butter, almond milk, lemon juice, onion powder, sea salt, ground black pepper, and 1/2 cup of the boiled stock from the pot. Blend until smooth. You may want to gradually add another 1/2 - 1 cup of the stock from the pot to make it creamier, but definitely add it gradually-you don't want it to get runny!
5. When mine was done, I put it in cute little Mason jars for safekeeping. I plan on making a huge batch next time. This would be amazing in rice, almost like a creamy risotto.

cauliflower, chicken, butter, garlic, almond milk, lemon, onion powder, salt, ground black pepper

Taken from tastykitchen.com/recipes/condiments/cauliflower-cream-sauce/ (may not work)