Put garlic cloves on a sheet of aluminum foil, drizzle the olive oil over them, and wrap like a parcel. Place in the oven for 20 minutes or until soft and jammy. Squeeze the flesh out of the skin and set aside.
In a saucepan on medium heat, add cauliflower florets and almond milk (if florets aren't covered, add a little water until they are). Cover and bring to the boil, then turn heat to low and allow to simmer for 15 minutes or until the cauliflower is super soft.
Drain the cauliflower, reserving the liquid, and add to a blender along with the coconut milk, lemon juice, garlic, salt and pepper. Blitz until smooth, adding a little of the reserved almond milk if it is too thick.