Bring a large pot of water to a boil over medium-high heat.
Remove the stem and leaves from the cauliflower head and discard then cut the cauliflower into florets roughly the same size.
Put the cauliflower florets and the peeled garlic into the boiling water.
Boil the cauliflower and garlic until very tender, about 10 minutes.
Drain the cauliflower and garlic then put them into a food processor along with the butter (a food processor will probably give you the creamiest results, but mashing by hand with a potato masher will work well too) and pulse until smooth.
Transfer the mashed cauliflower to a large bowl and stir in 1/4 tsp salt and 1/8 tsp black pepper until well combined.
Taste and season with additional salt & pepper if needed.
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