Preheat oven to 375°. Cut the top off the bulb of garlic. Place in the middle of a 12"x12" piece of aluminum foil. Drizzle with about 1 teaspoon of olive oil. Gather the edge of the foil up to touch each other above the bulb of garlic. Pinch foil together. Put in oven and roast for 25-30 minutes until just starting to brown and cloves still hold together.

Meanwhile, bring a 6 quart or larger dutch oven filled 3/4 with water to a boil. Rinse the cauliflower and chop into 6 large pieces. When the water is at a boil, add the cauliflower pieces and boil until soft, 8-10 minutes.

When the garlic is finished, allow to cool on the counter for a few minutes until able to be handled. Carefully remove each clove of garlic and add to a high powered blender, like a Vitamix. Add the remaining ingredients to the blender: sea salt, pepper (omit for AIP), lemon juice, olive oil, and almond milk yogurt.

When the cauliflower is soft, drain in a colander then add to the high powered blender. Puree until smooth. Taste and adjust seasoning as needed.

Tasting notes: If the cauliflower tastes flat or dull, it needs salt. Add more, 1/2 teaspoon at a time, until it comes alive!