with Garlic and Herbs
RECIPE SUMMARY
Makes 4 Servings: Each serving counts toward 2 cups Vegetables, ½ tablespoon Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 375ºF.
Roast the garlic by placing it in the center of a sheet of foil, coat with the olive oil, and fold the foil edges together to create a sealed packet, place the packet on a baking pan and roast in the oven for 15 minutes.
Bring a large pot filled with water to a boil then add the cauliflower florets and cubed celeriac root, cook until tender then drain.
Combine the roasted garlic, cauliflower and celeriac root in a food processor and pulse until smooth; season with rosemary, thyme, salt and pepper.
Ingredients
Directions
Preheat the oven to 375ºF.
Roast the garlic by placing it in the center of a sheet of foil, coat with the olive oil, and fold the foil edges together to create a sealed packet, place the packet on a baking pan and roast in the oven for 15 minutes.
Bring a large pot filled with water to a boil then add the cauliflower florets and cubed celeriac root, cook until tender then drain.
Combine the roasted garlic, cauliflower and celeriac root in a food processor and pulse until smooth; season with rosemary, thyme, salt and pepper.