Roasting garlic is a much smoother, sweeter seasoning than raw garlic. I have found that to be true with any vegetable I have roasted – it does bring out the natural sugars. Goes great in a sauce such as Horseradish Cream With Roasted Garlic or even in a salad dressing.
- 1 large head garlic
- olive oil
- salt and pepper to taste (can add a variety of herbs if you are going to use the garlic as an appetizer on bruschetta)
Preheat the oven to 400 degrees. Cut off the top 1/8th of the garlic head, exposing the cloves. Place in the center of a 10-inch square piece of aluminum foil, coat the garlic with oil and season with salt and pepper. Enclose the garlic with the foil and bake until soft and brown, about 60 minutes. Cool for at least 30 minutes and then squeeze out the garlic and use as directed.
Be prepared that within 30 minutes your kitchen will have a wonderful aroma of garlic. Once the garlic has cooled you can squeeze out those yummy cloves of garlic.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/11/29/roasted-garlic/
Another way to cook garlic for recipes is to add peeled cloves to boiling water and boil for 5 minutes or so. Allow to cool, chop up and add to your recipe such as Cavatappi and Broccoli. The pasta is then cooked in the garlic pasta water.