In a large pot, bring the vegetable broth to a boil. Add the cauliflower and cook, covered, for 7-10 minutes or until the cauliflower is fork tender. Do not drain.
While the cauliflower is cooking, saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned. Remove from heat and set aside.
When the cauliflower is done cooking, use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup of the reserved vegetable broth, sauteed garlic/butter, salt, pepper, whipping cream and parmesan cheese.
Blend or puree for several minutes until the sauce is very smooth, adding more broth or whipping cream depending on how thick you want the sauce to be. You may need to do this in batches depending on the size of your blender.