Bring pot of water to boil. Boil the cauliflower in pieces until tender, about 5-8 minutes. Drain cauliflower, reserving ½ cup of water.
Sautee shallots and garlic with olive oil over medium heat until softened.
Combine cauliflower, shallots, garlic, cream, and cayenne pepper in a blender. Blend until smooth. Add apple cider vinegar. Gradually blend in reserved water to achieve desired consistency. Season with salt and pepper to taste.
1/2 head cauliflower, stems and leaves removed
2 tsp olive oil
1 medium shallot, sliced
2 cloves of garlic
1/2 cup unsweetened nondairy milk (almond milk works well here) OR 1/4 cup light cream
dash cayenne pepper
salt and pepper to taste
1-2 tbsp apple cider vinegar