Start by washing and chopping your cauliflower.
In a pot over medium heat, add your vegetable broth until it starts to boil.
Add the cauliflower florets and let them steam until they are so soft that you can easily stick a fork through them.
While your cauliflower is steaming, add your vegan butter to a pan over medium heat.
Once it's melted, add your minced garlic. Cook the garlic for only a couple of minutes until it starts to release its flavor.
Take the garlic off the heat and set aside.
Once your cauliflower has cooked, use a slotted spoon to remove just the cauliflower.
Place the cauliflower in a blender.
Add half of the plant milk, sautéed vegan butter and garlic, salt, and pepper.
Blend on high for at least two minutes, until you've reached a thick creamy consistency.
Add more of the plant milk or the remaining vegetable broth if needed. I only added the ¼ cup of plant milk and didn't need any more liquid.
Once you have reached your desired consistency, you're done with your Alfredo sauce.