Preheat oven to 400 degrees.

Slice the pointy end off the head of garlic and flip over. Drizzle olive oil over garlic.

Wrap in aluminum foil and bake for 60 minutes.

Meanwhile, prepare cauliflower.

Line a baking sheet with aluminum foil. Cut cauliflower into florets and place on the baking sheet.

Using a silicone brush, paint 2 tablespoons of olive oil onto cauliflower florets and sprinkle with pepper.

When the garlic has cooked for 30 minutes, add cauliflower to the oven for the remaining 30 minutes.

Remove both garlic and cauliflower from the oven.

Squeeze the garlic out of the bulbs into a small bowl (or directly into a food processor).

In a food processor, add cauliflower, remaining 1/4 cup olive oil, garlic, tahini, hemp seeds, cumin, sea salt, cayenne, and garlic powder.

Blend well. Every 30 seconds, stop blending and scrape down sides until well blended. If hummus is too thick, add water, 1 tablespoon at a time.