OIL FREE OPTION: Add 2 cups (170g) cauliflower florets and 3/4 cup non dairy milk to a small sauce pot. Bring to a boil, reduce to a simmer, partially cover leaving the lid cracked open and let cook for 5 minutes until cauliflower is fork tender. Transfer to a blender, add ¼ cup (22g) nutritional yeast, ½ teaspoon garlic powder and ¼ teaspoon sea salt. Blend until smooth and creamy. Remove the butter and milk from this recipe and use this cauliflower mixture in their place.