Preheat the oven to 375 F/ 200 C/ gas mark 6. Line a large baking sheet with baking paper.
Season and coat the cauliflower and garlic cloves with 2 tablespoons of the oil. Arrange on top of the baking sheet in a single layer and roast for 20 minutes. Remove from the oven and set aside to cool.
Transfer into a blender, add the Skyr, lemon juice, 2 tablespoons of the oil, maple syrup, season and blend until velvety smooth.
Chill for 30 minutes before serving if possible. Garnish with freshly chopped chives, nuts, seeds and a drizzle of oil.
You can roast the cauliflower and garlic ahead and once cooled cover and refrigerate overnight.
Use a high speed blender for a velvety smooth, creamy texture.
This dip tastes just as delicious the next day so you can refrigerate it, covered, for up to 2 days.