3 cups chopped cauliflower florets
1/2 cup diced yellow onion
2 cloves garlic, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth
1/2 cup milk
1/2 cup shredded Parmesan cheese
In 12-inch skillet, melt butter over medium-high heat. Add cauliflower, onion, garlic, salt and pepper. Cook 4 to 5 minutes, stirring frequently, until cauliflower begins to brown on edges and is tender when pierced with knife. Stir in broth and milk; heat to boiling over high heat. Reduce heat; simmer 4 to 5 minutes or until cauliflower is very tender. Remove mixture from heat; cool 5 minutes. Add cauliflower mixture to blender; cover and blend on high speed 3 to 4 minutes or until completely smooth. Add cheese; blend 15 to 30 seconds longer or until incorporated. If thinner sauce is desired, add more milk.