Healthy Garlic Mashed Cauliflower Potatoes

Preheat your oven to 400 degrees Fahrenheit. Slice off 1/4 inch from the top of the head of garlic, peeling off the excess papery skin, and trying to keep the head intact.
Place the garlic on a piece of tinfoil and drizzle with the oil, rubbing it 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 the boil. Then, add the cauliflower florets into the boiling water, cover and cook until fork tender, about 8-10 minutes.
Drain the cauliflower and spread it on a clean, thin kitchen towel. Allow to cool for 10 minutes.
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 ALL the moisture out, place the cauliflower into a large food processor, along with the cream cheese, salt and pepper. Squeeze half the softened garlic cloves out of the head and then add them into the food processor.
Blend everything together 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 everything super smooth!
Taste and adjust seasoning as needed. For a more garlicky flavor, add the rest of the softened cloves and blend until smooth.