Heat 1 tablespoon olive oil in a skillet over medium heat. Add 3 garlic cloves (minced) and sauté 1–2 minutes, until fragrant but not browned.

Pour in 3 cups chicken stock or vegetable stock and bring to a boil. Add 3 cups cauliflower florets, cover, reduce heat to maintain a simmer, and cook 5–6 minutes, until the cauliflower is tender.

Remove the skillet from the heat. Carefully transfer the cauliflower and cooking liquid to a blender (work in batches if necessary). Let the contents cool briefly, secure the lid, and blend until smooth.

Add 1/2 cup parmesan cheese to the blender and blend until fully incorporated. If the sauce is too thick, add a little of the cooking liquid from the pot/blender a small amount at a time and blend again until you reach your desired consistency.

Taste and season with salt and pepper to taste. Serve immediately.