Remove the core from the cauliflower and chop into florets.
Boil the cauliflower and 4 garlic cloves in a large pot of water until it is fork tender, about 5 minutes. Using a colander, drain the water from the cauliflower.
In a food processor or blender puree the cooked cauliflower, garlic, and 1/2 cup milk.
In a large skillet add pureed cauliflower, 1 cup half and half, parmesan cheese, salt and pepper. Cook over medium low heat until it is well combined and the cheese is melted, about 5 minutes.
Serve immediately in your favorite dish calling for alfredo or white sauce.
You can store this sauce in the fridge in an airtight container for up to 5 days.