Ingredients
- tablespoons Roasted Garlic Oil:
- Kosher salt 1 large head cauliflower, broken into florets
- 1 cup ricotta cheese
- 4 tablespoons (½ stick) butter
- 3 tablespoons Roasted Garlic , plus more for garnish
- 2¼ cups olive oil
- 30 large or 40 medium cloves garlic, peeled
- Freshly ground pepper and salt to taste
Details
Servings 8
Preparation
Step 1
Roasted Garlic/Oil:
In a small saucepan, combine the oil and garlic. Set over medium-low heat. The oil will heat up slowly and the garlic will start to sort of fizz and sizzle after 10 to 15 minutes. Continue to cook the garlic until it slowly turns golden brown but stays really soft, 30 to 40 minutes longer (if it gets dark or starts to develop a bubbly, sort of hard outer layer, turn the heat down). Remove from the heat and let the garlic sit in the oil on the counter for another hour or two, or up to 24. Strain the garlic cloves from the oil and keep them refrigerated separately in tightly sealed containers. Before using the oil, let it come to room temperature or run the jar under warm water for 1 minute to liquefy.
Bring a large pot of water to a boil and salt it until it tastes good. Add the cauliflower and cook until you can easily pierce it with a fork, 15 to 20 minutes. Drain it in a colander, then spread the cauliflower out on a paper towel to soak up extra moisture (you want it to be as dry as possible). Working in batches, place the cauliflower in a food processor with the ricotta, butter, roasted garlic, garlic oil, ¼ teaspoon pepper, and 1 teaspoon salt and process until almost smooth but some chunks remain, 20 to 30 seconds. Season to taste with more salt and pepper. Garnish with more cloves of roasted garlic and serve warm.
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