Wash the cauliflower, clean it, and divide it into smaller florets (the smaller the florets, the easier it is to find any browning or spoilage that needs to be cut off and discarded). Pour some water into a pan or pot, add a pinch of salt (about ⅓-1/2 teaspoon) and put in the cauliflower florets. Bring to a boil and then lower the heat. From the moment of boiling, cook for about 12-15 minutes, depending on the size of the florets. Stir and turn the florets occasionally. Towards the end, check the softness of the cauliflower with a knife or fork. After cooking, drain the cauliflower in a colander or remove it with tongs/a slotted spoon.

Let the drained cauliflower stand for a while to evaporate. Add olive oil and peeled and chopped garlic to the cauliflower pieces. Season to taste with salt and pepper. Blend into a smooth mass.

Serve on a plate.