Cut cauliflower flouretts into pieces and place them on a baking sheet and roast them in the oven at 450 degrees until tender about 20 minutes.

Blend them smooth(in a large blender that is safe for hot foods) with 2 cups chicken broth.

In a skillet over medium heat, place butter and garlic and saute until heated but not browned

Add cauliflower mix.

Blend thoroughly and serve.

*This sauce freezes well, so if you think one batch is too much, just put in into the size container you prefer and freeze it. I defrosted it and it was just as delicious. I froze it in 1/2 cup and 1 cup containers. That made it easy for me to be able to have a quick sauce/dip whenever I needed without having to make up a new batch.