1 cup walnuts, plus toasted chopped walnuts for garnish
4 teaspoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
1 head garlic
½ cup water, plus more as needed
¼ cup walnut oil, plus more for garnish
2 tablespoons lemon juice
1 teaspoon minced fresh rosemary, plus more for garnish
Ground pepper for garnish
Directions
Soak 1 cup walnuts in water for 2 hours.
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1/2 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.
Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.
