In the meantime, clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower as dry as possible between several layers of paper towels. If you would like to sauté your garlic up to enhance the flavor, this is a good time to sauté in a small pan for a few minutes to cook.
In a food processor or high powered blender, puree the hot cauliflower with the sour cream/yogurt, Parmesan, garlic, chicken base, butter, and pepper until almost smooth.
Pulse in the rosemary and sage - add salt and pepper to taste.