Chop the garlic and fry for several minutes in butter in a large skillet over low heat.
Remove from heat and set aside for a while. Boil water. Boil cabbage inflorescences for 10 minutes until tender under a closed lid. Do not drain.
Transfer the inflorescences with a slotted spoon to a blender, pour in 1 cup of the broth, add the garlic and oil cooked in it. Salt and pepper. Pour in the milk. Beat until smoothy for a few minutes until smooth. Add more milk if necessary.
The cauliflower sauce is ready and can be served with any dish.