Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Toss cauliflower florets and garlic cloves with avocado oil, salt, and pepper on the prepared sheet pan and roast for 25-30 minutes or until soft. Allow the veggies to cool for about 20-30 minutes.
Add roasted cauliflower and garlic to a food processor with the remaining ingredients and puree until it reaches your desired consistency, scraping down the sides of the bowl between blendings.
This keeps well in the fridge for up to a week and leftovers freeze well.