Prepare the Garlic Cream Sauce by blending all ingredients and then set aside.
Turn the oven broiler on high. Arrange cauliflower in a single layer on a lined baking sheet. Brush both sides with 2 tablespoons olive oil and season with salt and pepper. Broil, flipping once, until charred and tender, about 16 minutes.
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat and add garlic. Cook until the garlic is golden, about 4–6 minutes. Transfer to a bowl and let cool.
Return the skillet to medium heat, and add the remaining olive oil, and cook the shishito peppers until blistered and slightly crisp—transfer peppers to a plate covered with a paper towel to drain.
Add the roasted cauliflower, garlic, shishito peppers, sliced almonds, parsley, and season with salt and pepper to a medium mixing bowl. Serve over the garlic cream sauce, or use it as a dip.
