Bring 3 cups of vegetable stock to a simmer.

Cut your cauliflower into bite-size florets.

Add the cauliflower florets to the simmering stock and simmer for approx. 7 mins. or until the florets are tender enough to stick a fork through them.

While the cauliflower simmers, mince the garlic.

Melt the butter in a saucepan over medium-low heat.

Add the minced garlic and sauté until fragrant, stirring occasionally.

When the cauliflower florets are ready, transfer them to a blender with a slotted spoon. Save the stock.

Add the buttery minced garlic, almond milk (or Greek Yoghurt), lemon juice, onion powder, kosher salt, cracked black pepper and 1/2 cup of the boiled stock from the pot.

Blend until smooth.

You may want to gradually add another 1/2 - 1 cup of the stock from the pot to get more creaminess, but make sure to add it gradually — you don't want it to get runny.