1. Cut cauliflower into small florets. Peel garlic cloves.

2. Bring a large pot of salted water to a boil. Add cauliflower and garlic and cook until very tender, about 10 minutes.

3. Reserve 1/4 cup of the cooking liquid (per head of cauliflower) and then drain well and transfer cauliflower and garlic to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée (seriously, food process the shit out of this) until smooth. Season with salt and pepper and serve (feel free to season with other things if you feel it tastes bland)