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. Puree 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