Pre-heat the oven to 400.
Line two roasting trays with parchment.
Chop the cauliflower into even-sized florets.
Spread the cauliflower evenly on the roasting pans.
Drizzle each pan with one tablespoon of olive oil, salt and pepper to taste.
Toss the florets a bit with your hands to coat.
Slice the top off of the bulb of garlic.
Place the bulb top-up upon an open piece of foil.
Drizzle the exposed top of the bulb with the remaining one tablespoon of olive oil.
Wrap the garlic in the foil and place it on one of the roasting trays.
Roast for about 40 minutes, switching the position of the trays at the 20 minute point.
Note: When removing the cauliflower from the tray, be sure to leave the water behind. Use a slotted spatula or spoon.
In the bowl of a food-processor or very strong blender, place one tray of the roasted cauliflower (drained if necessary) with half of the garlic cloves, half of the cream cheese and half of the ghee.
Puree the batch, remove it to a large serving bowl, and then repeat.
Stir the mash and top with a sprinkling of snipped chives or the herb of your choice.