Pour vegetable broth or water into a medium pot. Put cauliflower florets in pot and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 10 minutes.
While cauliflower is cooking, combine almond milk, Earth Balance, garlic, Italian seasoning, and basil in a small saucepan over medium heat. When it reaches a boil, add the arrowroot/water mixture, stirring constantly until the sauce is thickened and smooth. Remove from heat and set aside.
Drain as much liquid from cauliflower as possible and place florets in a food processor or blender, blending on high for about a minute. Add sauce and blend until smooth and creamy.
Season with sea salt and pepper, to taste.
Add sunflower seeds and chives.
Serve hot over a bed of spinach.