Preheat the oven to 400 degrees F. Cut the top off of the garlic, exposing the tops of the cloves.

Drizzle 1 to 2 teaspoons of avocado oil or olive oil over the exposed cloves and wrap the whole bulb in foil. Roast 50 to 75 minutes, until garlic is deeply golden-brown and soft.

While the garlic is roasting, chop the cauliflower and add it to a pot of water. Bring the pot to a full boil and cook until cauliflower is very soft, about 8 to 10 minutes.

Strain the cauliflower, then transfer it to a blender (note: if you have a potato masher, you can mash the cauliflower in the same pot you used for cooking instead of blending it).

Add the avocado oil (or butter), sea salt, and roasted garlic to the blender and blend everything until cauliflower reaches desired consistency. Note: You may need to stop the blender a few times, scrape the sides and re-start.

Taste the mashed cauliflower for flavor and add sea salt to taste.

If desired, serve mashed cauliflower with 2 tablespoons of melted butter on top and/or a sprinkle of dried parsley.