1 garlic head
1 teaspoon olive oil
1 large cauliflower head, cut into florets
1 celery root, peeled and cubed
4 tablespoons ghee
Sea salt and fresh ground pepper, to taste
Preheat oven to 400 degrees F. Slice top off of garlic head. Drizzle with olive oil, sprinkle with sea salt and wrap in foil. Roast until soft and caramelized, about 35 minutes.
Place cauliflower and celery root in a pot, cover with water, and add a large pinch of salt. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15-20 minutes.
Drain vegetables and add to food processor with a few cloves of roasted garlic, ghee, salt and pepper. Pulse until combined. Add more garlic to taste. Process to desired consistency.
Recipe Credit: Cook Eat Paleo