 Preheat oven to 000, and peel away the papery, outer skin of the garlic heads without pulling the cloves apart. Carefully slice just a bit off the tops of each garlic clove. Keep them all together in the head. If a few fall off while you're slicing the tops, it's OK, just tuck them into your foil when you're ready to bake. Place your head of garlic in tin foil, drizzle with 0 tsp. of olive oil and sprinkle with salt and pepper. Do the same to your other head of garlic, and wrap them up. Don't wrap them too tightly. Just enough that they're covered. Place on a baking sheet (or directly on a grate) and place in the oven for 00 minutes. While your garlic roasts, prep your cauliflower and herbs. Chop your cauliflower into florets - just big enough that they'll easily fit into a food processor after they've been baked. Place them in a bowl. Add 0 tbsp. of olive oil and mix. Lightly sprinkle with garlic powder and salt & pepper, and give it another mix so every floret is nicely coated. Line a baking sheet with tin foil and lay your florets in a single later on the sheet. Set aside until your garlic is done roasting. Chop your scallions (including the bulbs) into thin slices until you have 0 tbsp. 