Preheat oven to 400 degrees F. Trim off about ¼ inch off the top of your garlic. Pour olive oil on top and wrap with aluminum foil. Set on a small pan and bake for 30 to 35 minutes.
Bring a large pot of water to a boil. Chop cauliflower into florets and boil on medium for 30 minutes. Drain in a colander.
Using a food processor, blend half the cauliflower and garlic on high. Once ingredients have reached a creamy consistency, transfer into a bowl and do the same for the next half. (I suggest doing this in case your food processor is not large enough to fit all of the ingredients).
Add salt and pepper to taste, followed by melted butter. Serve in individual bowls and top with fresh basil.