FWB: Cauliflower, garlic

FWB: Cauliflower, garlic

Ingredients:
1 garlic head
2 tablespoons extra-virgin olive oil, divided
1 cauliflower head, cut into 1-inch pieces
2 large leeks, trimmed, halved, and sliced into half-moons
½ teaspoon sea salt + more to taste

Directions:
3½ cups chicken stock, or veggie stock to veganize
1 cup unsweetened almond milk
Fresh sage, fresh thyme, or freshly grated whole nutmeg, to garnish (optional)
1 To roast the garlic, preheat the oven to 350°F. Cut the garlic in half horizontally,
drizzle with 1 teaspoon olive oil, and tent with aluminum foil. Roast for 1 hour, and
then set aside to cool. Remove the cloves from their skins.
2 Lightly oil a large baking sheet and spread out the cauliflower and leek pieces to
cover the pan. Drizzle with the remaining olive oil and ½ teaspoon sea salt. Roast in
a 350° oven for 1 hour, or until soft and golden.
3 In a food processor or blender, combine the roasted vegetables and peeled garlic
cloves. Begin to pulse and puree. Slowly add the stock in small batches until you
achieve a velvety consistency.