In a medium pan over medium-low heat, sauté garlic until slightly browned and fragrant, about 2-3 minutes. Remove from heat and set aside. Reduce heat to low, add half of the cauliflower puree into the pan and stir.

In a large pot, bring broth to a boil. Add the cauliflower and cook until fork tender, about 8-10 minutes.

Use a slotted spoon to transfer cauliflower to a large food processor or blender. Set a fine sieve over a large glass measuring cup. Pour the broth into the measuring cup, allowing the sieve to catch any cauliflower bits. Reserve liquid for later.

Puree cauliflower until smooth and no lumps remain. Pour half of the cauliflower purée into the pan with garlic. Add Laughing Cow cheese to food processor containing the remaining cauliflower purée and blend until smooth and fully incorporated. Turn on heat to low and stir Laughing Cow-cauliflower mixture into the cauliflower garlic mixture.

Turn up heat to medium, add the milk and greek yogurt, and stir to incorporate.

Continue stirring as you add about 2 cups of the reserved broth.* Season with pepper, if desired. Serve over freshly-peeled zucchini fettuccine noodles or regular fettuccine noodles. Garnish with freshly grated parmesan, if desired. Store leftover sauce in a tightly-sealed container in the refrigerator for up to one week.