1 TBS olive oil
2 cloves of garlic minced
2 cups cauli-rice
1 cup vegetable stock
1/2 tsp basil
1/2 tsp rosemary
In a pot sauté the garli and oil until fragrant. Add all of the remainder ingredients, and mix well. Bring to a boil, and then allow to simmer until the cauliflower is soft.
Blend the sauce in a blender until creamy.
Garnish with parsley, if desired.
Serve over pasta, rice, or zucchini pasta.