Preheat your oven to 400°F (200°C). Place the cauliflower florets and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and slightly caramelized. Remove from the oven and let cool slightly. Squeeze the garlic from its skins and set aside.

In a food processor, combine the roasted cauliflower, garlic, heavy cream, and butter. Blend until smooth and creamy. Season with additional salt and pepper to taste. Keep warm.

In a large skillet over medium heat, add the trimmed baby asparagus. Drizzle with honey and balsamic vinegar. Sauté for about 5-7 minutes, or until the asparagus is tender and glazed. Remove from heat and set aside.

Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides. In a large skillet, heat the olive oil over high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (125°F for medium-rare).

Remove the steaks from the skillet and let them rest for 5 minutes.

On each plate, spoon a generous portion of the creamy roasted garlic mashed cauliflower. Place the seared filet mignon on top, followed by the glazed baby asparagus. Garnish with chopped fresh parsley for added flavor and presentation.