• Preheat oven to 400 degrees.  Cut off the end of the garlic head.  Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with a pinch of salt. Wrap the 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

• Place the florets and the diced potatoes in a large pot and cover with water.  Bring to a boil and cook for 12-15 minutes until the potato and cauliflower or fork tender.

  Drain water and pat the cauliflower dry with a paper towel.

  Either in the bowl of an electric mixer or with a hand mixer, beat the drained cauliflower and potatoes, along with the butter and heavy cream, 3-4 roasted garlic cloves, the thyme or parsley, and the salt, and pepper until smooth.  

  Check for salt and pepper. If the cauliflower mash has cooled return to the pan and heat,  Serve with a sprinkle of thyme or parsley and a drizzle of extra virgin olive oil if desired.