In a pressure cooker or instant pot, place your cauliflower, water, and garlic in the pot and set the timer to 2 mins on manual using high pressure. Quickly release steam after the timer goes off. Let it cool and drain the water or broth from the pot. Put the the cauliflower, garlic, and the rest of the ingredients in a food processor or blender and mix until smooth and creamy. 

It will keep for a week in the fridge and is super yummy with olive oil drizzled on top and plantain chips for dipping!