I adore garlic. I depend on it. It’s one of the basic building blocks of many of my dishes. Heck, I’ve even been to the Gilroy Garlic Festival a time or two in my day. I will confess, though, that I’m not the biggest fan of eating it raw. Uncooked it’s so biting and assertive that it overpowers all of the other flavors in whatever I’m making and kills my pallet. I mean, if that’s what you’re going for, then great. It’s not for me.
That’s why roasting is so brilliant. Not only does it tame garlic’s bite, but it mellows it out, makes it more laid back and chill, and gives it a warm toastiness. Roasted garlic is perfect for adding to an otherwise “no cook” recipe or even spreading on warm, crusty bread. And you know, it couldn’t be easier to make.
1 whole head of garlic
2 tablespoons of olive oil
Preheat oven to 400 degrees.
Remove most (but not all) of the paper from the garlic.
Cut the top off to expose most of the individual cloves. Carefully working around the sides, cut the tops of any cloves that were too short to be cut in the last step.
Place in a small baking pan, cut side up. If the head doesn’t want to stand upright, crumple up some aluminum foil and place it under one side to even it out.
Drizzle one tablespoon of olive oil on top, so that it seeps in between the cloves. Give it a moment and then drizzle the second tablespoon the same way.
Cover with foil…
…and bake for 50 – 60 minutes or until cloves are brownish and squishy. Allow to cool before handling.
To remove the roasted cloves, hold the entire head in one hand and use a butter knife to slip between the paper and scoop the pulp from its husk. Warning: this will get messy, so have paper towels, warm water, and soap handy!