1: Sauté garlic with the ghee in a nonstick skillet over low heat until soft and fragrant, about 5 minutes. Remove from heat and set aside.
2: In a large steamer basket over medium high heat, steam the cauliflower and cashews (approx. 5-10 minutes).
3: Place steamed cauliflower and cashews in a blender or food processor and add all remaining ingredients (including sautéed garlic).
4: Blend until smooth and creamy.
5: Toss sauce with hot pasta, fresh arugula, and walnuts.
