Preheat your oven to 400 degrees f.
Line a large baking sheet with parchment paper.
Bring a large pot of sea salted water to a boil. Steam or boil your cauliflower for 20 minutes or just until soft.
Drain very well, allow to cool, and then using a tea towel, gently squeeze out as much moisture as you can.
Meanwhile, take your drained chickpeas and dry them with a paper towel. Lightly rub them to loosen the outside shells.
Toss chickpeas in oil, paprika, and chili flakes and lay them on your prepared baking sheet, along with the full cloves of garlic.
Place in your preheated oven and roast for 25-30 minutes or until crispy. Set garlic cloves aside to add to your cauliflower mash.
Transfer the cooled cauliflower, butter, roasted garlic cloves, and your milk of choice to a blender or food processor. Process just until smooth and creamy.
Pour this purée nicely into a large serving bowl and top with chickpeas as shown.
Season with a little extra sea salt, smoked paprika, chili flakes, and freshly cracked pepper if desired.