Preheat oven to 400 degrees.
Cut off end of garlic head.
Drizzle 1 tablespoon olive oil and sprinkle with a pinch of salt.
Wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.
Remove 3-4 garlic cloves by scooping them out with a spoon.
For the Mashed Cauliflower:
Bring a large pot of water to a boil.
Boil cauliflower for 10-12 minutes.
Drain water and place cauliflower on a towel and let cool for 10 minutes before handling.
Dry cauliflower completely before proceeding.
In the bowl of a food processor combine cauliflower, almond milk, 3 tablespoons olive oil, rosemary, thyme, 3-4 roasted garlic cloves, ¾ - 1 teaspoon salt and a pinch of black pepper.
Puree for 2-3 minutes or until mashed cauliflower is completely smooth.
Be sure to scrape down the sides of the bowl every 30-45 seconds to ensure even pureeing.
Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy.