While garlic is roasting, start chopping up your cauliflower. Once both heads are chopped, transfer them into the stockpot. Fill the pot with water and sprinkle in some salt.
Turn stove on medium-high heat and bring to a boil. Let cook until cauliflower is soft and tender. Once it’s cooked then drain into a colander, then transfer back into the pot.
Add the butter, cream and salt, and pepper. Using an immersion blender start pureeing the cauliflower. Give it a good couple of stirs really mixing it up to make sure it’s mixed well.