Let the oven preheat at350F. Cut off the top of the garlic bulb exposing a bit of each of the cloves. Place the clove onto aluminum foil. Add the olive oil over top and gentle and firmly close the aluminum foil around the bulb.

Place the covered bulb on a trap and into the oven and let it bake for between 35-40 minutes.

Place the stock and cauliflower into a pot 20 minutes into the garlic baking. Bring the stock to a gentle boil over medium and turn the temperature onto low medium and let the cauliflower cook for 15-20 minutes. You want the stock of the cauliflower to be soft enough to be smushed by a fork. Turn off the heat.

Take the garlic out of the oven and let it set for 5 minutes to cool.

Using a spoon or knife press down on the garlic and press out the roasted, soft cloves. They should be a lovely golden caramelly colour.

Add the garlic to the soup. If you wish to add mascarpone do it at this point as well. Add the salt and pepper, if you need more you can always add some afterwards. Blend all the ingredients together with a hand blender or in a blender until smooth and creamy.

Serve as is, with parsley, or toasted bread pieces.