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.
