You're not going to miss the cream in this sauce! It's savory & satisfying, while remaining low fat & free of "no" foods. Guests may never suspect it is dairy free! I love this sauce over zoodles (zucchini noodles), butternut squash, or a grain free pasta like Banza chickpea or Felicia green pea pasta. You could also eat it like as soup.
Steam cauliflower florets until they are mushy to the touch. (Over cooking is helpful.)
Heat a saute pan & add coconut oil.
Saute garlic until golden and fragrant. Remove from pan & set aside.
Add mushrooms to the pan & saute until softened. Add a little water as needed to prevent sticking. (Avoid adding additional oil to keep your dish low fat & your liver happy.)
When done sauteing, add cauliflower, water, garlic and salt into a blender. Blend until smooth.
Stir in mushrooms by hand until well combined.