Preheat oven to 425°F
Toss the cauliflower florets with 1 tablespoon of the olive oil. Spread onto a baking sheet and season with salt and pepper.
Place the garlic cloves on a piece of foil and drizzle on a small amount of olive oil. Wrap tightly and place on the baking sheet next to the cauliflower (see notes).
Roast for 20-25 minutes or until the cauliflower is fork tender. Transfer the cauliflower to a food processor fitted with a blade.
If the garlic needs more time to roast, return it to the oven until it's light brown and very soft.
Add the roasted garlic, tahini, and lemon juice to the food processor.
Turn on the processor while slowly drizzling in the remaining 3 tablespoons of olive oil. Add more olive oil, if needed, until the hummus reaches your desired consistency.
Taste and season with salt and pepper and/or more lemon juice.
Garnish with paprika, smoked paprika, parsley, cilantro, and/or pine nuts, if desired.