Making a creamy garlic cauliflower sauce without cream (there is a touch of butter) The base sauce, in classical cooking, is called a Velouté but that may make it seem unnecessarily unapproachable. Velouté just means "velvety" so don't be intimidated. It's easy to make and has the capacity to dramatically change a lot of meals for the better. We modified it here by adding a whole pureed cauliflower and a bunch of garlic. Now it's the better part of a meal you can slather on most anything.
The Velouté section begins at 8:11.