Roasted Garlic and Cauliflower Flan

garlic cloves
cauliflower (or celery root or whatever)
few eggs
stock
salt and pepper

Simply roast garlic by putting unpeeled cloves in a heavy saute pan over medium heat and turning them occasionally until soft (don't worry about the burned spots, they taste great). Then blanch cauliflower (or celery root or whatever) in salted boiling water, or steam until soft. Purée in a food processor along with a few eggs. Thin with stock if necessary. Season with salt and pepper. Chop the garlic up and mix it in. Pour into greased ramekins and bake in a bain marie at 325 or 350 until done, usually about 40 minutes or so.

These are great and everyone loves them. Roasted garlic done this way is a great flavor.

By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000