1 head cauliflower, cut into florets and rinsed
1 bulb garlic
Celtic sea salt and freshly-ground black pepper
2 tbsp. extra virgin olive oil, divided
1 tsp. rosemary, optional
Preheat oven to 350º F. Cut top of garlic bulb so that tips of cloves are exposed. Place on top of a piece of parchment paper and drizzle with 1 tbsp. oil. Fold over to enclose bulb and tuck edges underneath. Place parchment pouch on a baking sheet and bake for 15-20 minutes, or until bulb is soft. Remove from oven and allow to cool.
While garlic is baking, steam cauliflower florets in a steamer pot until soft. Drain and add to high-speed blender or food processor. Remove garlic from parchment pouch and turn bulb on its side. Using the flat side of a large knife, squeeze out roasted garlic and add to cauliflower. Season with rosemary, if using, salt and pepper and blend until desired consistency.