Preheat the oven to 400°F (200°C). Slice top off entire head of garlic. Pour olive oil over top, sprinkle with salt, and wrap in foil. Bake for 20-25 minutes, until soft.

Meanwhile, bring a large pot of water to a boil. Blanch the entire head of cauliflower for 4-5 minutes or until a sharp knife or skewer can easily pass through. Watch carefully; you do not want it too mushy. Remove carefully and place in a colander to drain. Once drained, place the cauliflower in a large bowl and break into smaller pieces with a knife or spatula. Add remaining ingredients (save some chives for garnish). Use a hand blender to mix completely. Garnish with reserved chives.