Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.

Wash and cut cauliflower into medium chunks, removing all leaves and green parts.

Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.

Drain Cauliflower.

Pat cauliflower dry with paper towel.

Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.

Add roasted garlic.

Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.