Preheat the oven to 400 degrees. Place the garlic cloves, still in their peel, on a parchment lined baking sheet and bake for 10-15 minutes, depending on the size of your garlic, until they are soft to the touch. Once cool enough to touch, remove and discard the peels. Set the garlic aside.
Meanwhile, steam the cauliflower in a large pot fitted with a steamer basket, covered, for about 15 minutes until the cauliflower is very tender.
Add the cauliflower, peeled roasted garlic, coconut oil, and salt to a food processor. Process until smooth, scraping down the sides as needed. Add in the broth, a little at a time, until your desired consistency is achieved.
Serve with fresh herbs and vegan parmesan, if desired.
