5cupscauliflower florets, cut into 5 or 6 large chunks
1/2 34-oz.carton chicken broth
1/2cupmilk of choice (we use almond)
shredded parmesan cheeseoptional
1package of 100% whole wheat linguine pasta
1large bunch of broccolicut into florets
Cook noodles in pot according to package direction. Set aside.
In a large pot, bring the chicken broth to a boil. Add the cauliflower and cook until it's fork tender (about 7-10 minutes). Set aside,
Meanwhile, in a tiny skillet, melt the butter and stir in minced garlic until it's soft and fragrant, but not brown. Once melted, heat through for about 3-5 minutes. Remove from heat and set aside.
With a slotted spoon, transfer the cauliflower pieces to the blender. Add 1/2 cup of the reserved broth into the blender depending on how thick you want it. Then, add garlic and butter mixture, salt pepper and milk.
Blend and puree for several minutes until the sauce is very smooth. Add more broth depending on how thick or thin you want the sauce. This may need to be done in batches, depending on the size of your blender. Set aside.
Add broccoli to the pot of chicken broth and steam for 7 minutes until tender-crisp.
Serve noodles, topped with sauce, steamed broccoli, and parmesan cheese.