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Steps
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Sequence
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Step
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| 1 | Fill a 2 quart pot with 1 inch of water and insert steamer basket. Bring water to a boil. Add cauliflower and steam until tender, about 10 minutes. Remove cauliflower and set aside to cool. |
| 2 | Add zucchini (cut in rounds) to pot and steam until soft, about ten minutes. Drain zucchini and let cool for five minutes. |
| 3 | Heat oil in a cast iron skillet over medium flame. Add garlic and cook while stirring for five minutes. Turn off flame and cover. |
| 4 | When both cauliflower and zucchini are cool, place in blender and add broth. Add garlic and oil mixture. Puree until smooth. |
| 5 | Spoon entire mixture back into pot and heat over low flame, stirring occasionally. |
| 6 | Sprinkle with pepper to taste. |
