Alfredo Cauliflower Sauce

I'm sure everyone has seen this cauliflower alfredo sauce on Pinterest. I was dying to try it as my son seems to dislike tomato based sauces, and geez! Who can pass up a vegetable stuffed meal? Especially with how much I like to make pasta for the kids. (easy dinner!)

The first attempt was kind of a failure. It was tasty, yet a bit spicy and SUPER GARLICKY. The kids found it to be too spicy, and I couldn't blame them. They seemed to like it though? Like in theory it was good? So I'm going to be tweaking the recipe a bit to allow for young tastebuds.

4 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt 
1/4 teaspoon pepper (to taste)
1/2 cup milk 

INSTRUCTIONS

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.