Boil the cauliflower in the broth until fork tender, about 10-12 mins
Sautée garlic in butter under low heat at the same time. Keep an eye on it cause you don’t want it to brown much at all.
Add ¼ cup of the broth and all other cauliflower cream ingredients to a blender and purée. Add more broth if it’s too thick and then save the leftover for something else. You want it really creamy.
Pat scallops dry and season with salt and pepper and let pan get hot for 5 mins on high. Add oil and wait until it shimmers. Sear scallops in batches of 4 or 5 and cook for 1.5-2 mins per side.
Plate cauliflower cream then put scallops on top. Finish with chopped parsley or another herb and a parmesan frico, made by putting grated parm in a pan until in browns and hardens. Sprinkle some paprika or sumac for color.