Preheat your oven to 400ºF.

Cut off the top of the head of garlic, so that the tops of the cloves are exposed. Drizzle 1/2-1 tsp of oil over the top of the garlic head and wrap it in aluminum foil. Place in the oven for 30 minutes until the cloves are soft and the top is golden brown.

While the garlic is roasting, wash and cut your cauliflower into florets. Steam the cauliflower on the stovetop until the cauliflower is soft. You should be able to poke the cauliflower with a knife and if goes easily through.

Place the steamed cauliflower in a food processor. At this point, your garlic should be done. Let cool for a few minutes so that you can grab it with your hands.

From the bottom of the head of garlic push up with your fingers so the soft garlic cloves come out of the garlic skin. Discard the flaky skin of the garlic. Add all the roasted garlic cloves to the food processor with the cauliflower. Process until smooth.

Once most of the chunks of the cauliflower have been blended, add the vegan butter, almond milk, nutritional yeast, thyme, salt and pepper. Pulse the ingredients into the cauliflower mixture. At this point, taste test and see if the mixture needs more pepper/salt/nutritional yeast. The mixture should be creamy and smooth.

Pour out into a bowl and top with chives. Best enjoyed warm.