Remove as much of the outer papery skin from the garlic as you can with your fingers. Cut of the top of the garlic, exposing the tops of the cloves, drizzle with 1/2 the olive oil, wrap in foil and roast for about 40 minutes until garlic is soft.
Place cauliflower on parchment paper lined baking sheet. Drizzle with 1/2 the olive oil. Roast until the cauliflower is easily pierced with a fork, about 20 minutes.
Remove garlic and cauliflower from the oven. Set aside until cool enough to handle.
Place cauliflower in the bowl of a large food processor. Squeeze garlic from three cloves into the food processor. Add almond milk, thyme, chives, salt and pepper. Process to your desired texture. And more almond milk if needed.
Tip: Store extra garlic in the fridge for up to a week. Taste great spread on flax crackers while warm.