8 cups (2 litres) broccoli florets

1 whole bulb of garlic

1/2 cup (125 ml) olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Slice off the top of the garlic head and wrap in aluminum foil. Bake for about 45 minutes. Let cool.

In a steamer, cook the broccoli florets until tender, about 8 minutes.

Place the broccoli in the bowl of a food processor and add the roasted garlic by squeezing out the garlic flesh from the skin. Add the olive oil and purée until smooth.

Season with salt and pepper.

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