2small heads of cauliflower (about 7-8 cups cauliflower florets)
1/2teaspoonsalt (more to taste)
½teaspoonpepper (more to taste)
1 ½cupsskim milk (more to achieve desired consistency)
pinchof freshly grated nutmeg
3/4cupgrated Parmesan cheese
fresh parsley for serving
cooked pasta for serving
Sauté the minced garlic with the butter and olive oil in a large skillet over medium-low heat. Cook for several minutes or until the garlic is soft and fragrant. Be careful not to brown the garlic. Remove from heat and set aside.
Meanwhile, bring a large pot of water to a boil over high heat. Add the cauliflower, cover, and cook until cauliflower is tender when you stick a fork in it (about 8-10 minutes). Drain.
Transfer the cauliflower to the blender. Add milk, sautéed garlic/butter, salt, pepper, nutmeg, and milk. Blend or puree for 2-3 minutes until the sauce is silky and smooth. Stir in Parmesan cheese. You can add more milk if it seems too thick. Toss with your favorite cooked pasta and serve immediately topped with fresh parsley if desired.