Preheat oven to 400F. Cut a head of garlic in half, horizontally. Drizzle the top with olive oil and pinch of salt and cover in aluminum foil. Place in a ramekin on a baking sheet and bake for 30 minutes or until the garlic is soft and caramelized. During the last 5 minutes, remove the foil and drizzle a little more olive oil over the top. Allow to cool slightly, then gently squeeze out the garlic, without the skins. You’ll need 1 ½ tablespoons for this recipe.
Wash and cut the cauliflower into small florets. Add it to a microwave-safe bowl, cover with a plate and cook in the microwave for 10 minutes or until tender. Drain well and pat with paper towels pressing gently to dry.
Add the cauliflower to the bowl of a food processor and pulse for a minute Then add in all the remaining ingredients and blend until smooth and creamy. If you want your cauliflower to be thicker, add only 2 tablespoons of butter. If it want it a little thinner, add in 2 tablespoons of heavy cream.
Serving with a pat of butter and fresh rosemary over the top. Store leftovers in the fridge in an airtight container for a few days or freeze.