This ‘recipe’ is really just a useful tip to create a versatile ingredient. Roasted garlic cloves take minimal effort to make, and can be used in any number of dressings, sauces, dips and salads. They are even good served straight-up as part of an antipasti platter. Commonly the top of the garlic head is sliced off and oil is drizzled through, but I don’t find that’s necessary at all. They keep well in the fridge – some say to cover in oil, which is fine if you’re keeping them for weeks – but I find a sealed container is all that’s necessary to keep them good for a few days. The garlic becomes quite sweet and loses its ability to give you garlic breath, which is lucky, because they are delicious enough to eat an entire head. Not that I would ever do that.
A head of garlic, unpeeled
Preheat oven to 180C, wrap head of garlic in foil and roast for up to 30 minutes. Unwrap and leave to cool a bit, then use a sharp knife to slit open the papery skin and pop the roasted cloves out. Sometimes the outside ones get a bit dry, but they still taste good.