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Bring a large pot of salted water to a boil. Add the soaked beans and let simmer on medium-low anywhere from 1-2 hours, until softened, but not mushy and broken. Just keep an eye on them!
Preheat your oven to 400.
Place the cauliflower florets on a rimmed baking sheet. Drizzle the cauliflower with a Tbs. or two of olive oil, and season with a pinch of coarse salt. Wrap the garlic in a small piece of foil, drizzle a tsp of olive oil on it, with a pinch of salt. Pinch the foil and place it on the baking sheet. Roast the cauliflower and garlic for one hour, until the cauliflower is tender and charred all over.
Melt the butter in a large skillet. Once foaming, squeeze the garlic cloves out of their skins straight into the butter. Using a wooden spoon, sort of press the garlic into the butter, breaking it up and letting it sizzle. Add the milk, the cooked beans, and a pinch of salt. Let it simmer roughly five minutes, just enough for the beans and milk to marry and fall in love. Now taste it. Need more salt? You could even add a squeeze of lemon juice right here, just to amp it up. Look at you, you rebel.
Serve the creamy beans with roasted cauliflower, a pinch of crushed red pepper and the parmesan shavings!
Rustic, homey, freaking delish. Slurp.
Serves 4.