1/4CupDairy free cream cheese(or regular works too!)
1/2tsp Salt or to taste
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. Then, add the cauliflower florets into the boiling water, 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. You do not want to burn your hands!
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! I like to do this in 2 kitchen towels to really make sure the water is gone!
Once you've gotten ALL the moisture out, place the cauliflower into a large food processor, along with all the remaining ingredients. Squeeze the softened garlic cloves out of the head and then add them into the food processor (*read notes!)
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!
*I loved the amount of garlic in here when using the WHOLE head, but Mr. FFF thought it was a little too much. I recommend adding half of the head, blending, tasting and adding more to taste! I really like garlic, and I know not everyone does :)