Slice the tip off garlic head, exposing the cloves.
Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil.
Place on the baking sheet.
Roast, stirring the cauliflower once, until tender, 35 to 40 minutes.
Let cool on the baking sheet for 5 minutes.
Transfer the cauliflower to a food processor.
Squeeze the garlic cloves out of the skins into the food processor.
Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed.
Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.
Tips
To make ahead: Refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
