Using a large slotted spoon, place all the cauliflower into the blender and start with a cup of the reserved cooking liquid added to the blender. Next, add olive oil, salt, pepper, oregano, apple cider vinegar, lemon and coconut cream. Blend on high for about a minute and check the consistency. Some times I need to add another 1/2 cup of the reserved liquid to get the consistency I like, and maybe a bit more of salt and pepper. Taste often to get the sauce blended and creamy.