Steam cauliflower: Steam cauliflower if you haven’t already.
Blend: Place steamed cauliflower, 1/3 cup almond milk, roasted garlic, nutritional yeast, oil, salt and pepper into a blender. Blend until smooth. You want the sauce to be kind of thick (like traditional alfredo sauce), but not too thick so add a bit more milk, if needed. Taste and season with additional salt and pepper, if needed.
Enjoy: Use a sauce for pasta, roasted veggies or veggie noodles.
Store: Sauce will keep for 3-5 days in an airtight container in the fridge. It may thicken as it sits so feel free to add a little more almond milk when reheating.