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Preheat the oven to 400°.
Cut 1 bulb garlic in half cross-wise. Drizzle 1 teaspoon olive oil over the cut sides and wrap them in tin foil. Roast the garlic for 45 minutes until soft. (Can be done a day or two ahead of time).
Squeeze the roasted garlic out of the cloves onto a cutting board and roughly mash into a paste with the side of a knife.
Heat a skillet or saucepan over medium high heat and add 2 tablespoons butter. Once it's melted, add the mashed garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, ⅛-¼ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir until the mixture is bubbly, fragrant and thoroughly mixed.
Add 1 cup heavy cream about ¼ cup at a time, stirring constantly. Cook and stir for 5 minutes until the mixture is thick and bubbly.
Stir in ⅓ cup grated parmesan cheese and simmer for one minute more. Serve.