Sautee for ten minutes in a few tablespoons of olive oil over low to medium heat (nice n’ caramelized). Don’t forget to give them a good shake/stir every few minutes.
After dumping the allium-buddies into the sautee pan, turn around and chop up your cauliflower and steam the pieces. (I used this in between cook time to chop up the veggies and use another sautee pan for the sausages)
Throw garlic, shallots, cauliflower, cream, and goat cheese into food processor and BLEND till you reach desired texture.
Salt and pepper to taste.
If doing a sauteed veggie, use the nicely oiled pan that was used by the onions/garlic and throw in your veggies, cooking fat, seasonings, and cook!