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Preheat. oven to 375˚F. Place garlic head halves into a small piece of foil, cut side up.
Drizzle with oil and lightly season with salt and pepper.
Wrap foil around garlic and roast for 40 to 45 minutes, until cloves are soft and slightly caramelized.
Unwrap and allow garlic to cool, about 10 minutes.
Squeeze garlic cloves from head into a small bowl.
Mash together with the back of a fork until a smooth paste forms.
Melt butter in a pot over medium heat.
Whisk in flour until mixture is smooth, about 2 minutes.
Add garlic paste and whisk util smooth.
Whisk in stock and continue to whisk until no lumps remain.
Lower heat to medium-low, season with salt and pepper and simmer, occasionally whisking to prevent burning, until gravy is thick enough to coat the back of a wooden spoon 7-8 minutes.