Creamy Roasted Smashed Cauliflower

Here it goes with my (way too) detailed description of making this dish.  It turned out absolutely delicious but I wouldn't want it this rich again.  Roasting requires more time and effort than steaming or boiling but I think I liked the flavor a little better.

1 large head of cauliflower
1 Tbsp or more EVOO
Salt and Pepper
1 head of garlic
3 Tbsp butter
3/4 cup H & H (I used 1 cup and it was too much)

Cut cauliflower into florets and cut top off the head of garlic, save and chop the top pieces of the cloves.  Put cauliflower in oven pan, drizzle with EVOO, salt, and pepper to coat.  Drizzle a smudge of EVOO on the top of the head of garlic and add to pan.  Place in oven and bake for 25 minutes, stir around and add foil covering and bake for approximately 15 more minutes or until it is fork tender.

Heat up butter in butter in sauce pan and add extra pieces of chopped garlic.

Put all ingredients into a mixing bowl and mash, or use food processor or blender.

My notes for next time:  I didn't know it would take so long to roast or that it would start drying out.  Next time I will turn heat above 350 and have foil ready.  And like I mentioned earlier, it was extremely rich, so you could easily play with variations. Unlike the first time I made this using some cheese, it really tasted like mashed potatoes only lighter.