Preheat your oven to 400 degrees.

Slice 1/4 inch of the top of the head of garlic, peeling off the excess papery skin, and trying to keep the head intact.

Place the garlic onto a piece of tinfoil and drizzle with the oil, rubbing into into the top and sides of the garlic. Close the tinfoil to make a packet around the garlic (remember to put the shiny-side in!) and roast until the center of the garlic is very soft, about 40 minutes.

While the garlic cooks, bring a large pot of water to a boil.

Once boiling, add in the cauliflower florets, cover and cook until fork tender, about 8-10 minutes.

Drain the cauliflower and spread onto a thin kitchen towel. Let cool for 5-10 minutes until cool enough to handle.

Wrap the cauliflower in the kitchen towel and ring out as much excess moisture as you can. Really put some muscle into it, as this gives you thick and creamy cauliflower potatoes, not thin, soupy ones!

Once you've gotten the moisture out, place the cauliflower into a large food processor, along with all the remaining ingredients. Squeeze the softened garlic cloves out add them into the food processor (*read notes!)

Blend until smooth and creamy, stopping to scrape down the sides of the food processor as necessary. You'll need to let it run a few minutes to get the cottage cheese nice and smooth.

DEVOUR.