. Remove your garlic from the oven, if you haven't already. Raise the temperature to 000, and place the cauliflower in. Let it bake for 00-00 minutes. While it bakes, open your garlic up and let it cool for about 00 minutes. While your garlic cools, grate parmesan for the garlic sour cream. You'll require ½ cup for your cream (and ½ cup for your cauliflower cakes). When your garlic isn't hot to the touch and just warm, squeeze each clove right into your food processor with 0 ounces of sour cream, discarding the skins. the garlic will squeeze out like butter. This part is a little messy, but the GREAT news is the you can lick your fingers when you're done 😉 Add ½ cup of grated parmesan. Pulse in your food processor until throughly mixed. Remove from the food processor into a small mixing bowl, and mix in ½ cup mayo, the juice from 0 wedge of lemon and a sprinkle of salt and pepper. Give it a taste and swoon. Set aside. Remove your baked florets from the oven, and reduce temperature back to 000 for when you're ready to bake your little cakes. Add them to your food processor and pulse until chopped. BUT DON'T PUREE YOUR CAULIFLOWER. 