In a large pot, heat the 1 tablespoon of olive oil over medium heat. Add the 3 minced garlic cloves and sauté for about 1-2 minutes, or until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
Next, pour in the 3 cups of chicken or vegetable stock and add the 3 cups of cauliflower florets. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the cauliflower is tender.
Once the cauliflower is tender, carefully transfer the mixture to a blender or food processor. Blend until smooth and creamy. If you prefer a thinner consistency, you can add a bit more stock.
Pour the blended mixture back into the pot over low heat. Stir in the 1/2 cup of Parmesan cheese until well combined. Season with salt and pepper to taste. Allow the sauce to warm through, stirring occasionally.
Your Skinny Alfredo Sauce is now ready to be served! Toss it with your favorite pasta, drizzle it over steamed veggies, or use it as a sauce for grilled chicken. Enjoy the creamy goodness without the guilt!
