Garlic-Mashed Cauliflower

1 head cauliflower, cut into florets and rinsed
1 bulb garlic
Celtic sea salt and freshly-ground black pepper
2 tbsp. extra virgin olive oil, divided
1 tsp. rosemary, optional

Preheat oven to 350º F.  Cut top of garlic bulb so that tips of cloves are exposed.  Place on top of a piece of parchment paper and drizzle with 1 tbsp. oil.  Fold over to enclose bulb and tuck edges underneath.  Place parchment pouch on a baking sheet and bake for 15-20 minutes, or until bulb is soft.  Remove from oven and allow to cool.

While garlic is baking, steam cauliflower florets in a steamer pot until soft.  Drain and add to high-speed blender or food processor.  Remove garlic from parchment pouch and turn bulb on its side.  Using the flat side of a large knife, squeeze out roasted garlic and add to cauliflower.  Season with rosemary, if using, salt and pepper and blend until desired consistency.