How to Roast a WHOLE Head of Garlic - 2 Easy Ways!

Select heads of garlic that are similar in size and not soft or moldy.

Peel and remove almost all of the papery skin from the heads of garlic, keeping the last layer intact.

Cut off about half an inch from the tip of the head of garlic to expose the cloves.

Drizzle 1 to 2 teaspoons of olive or avocado oil onto each head of garlic and rub it into the cloves.

Sprinkle each head with 1/4 to 1/2 teaspoon of salt.

For roasting, choose one of two methods: Method one - place the heads cut side up in a muffin pan, cake pan, or loaf pan and cover with aluminum foil. Method two - wrap the heads in a large piece of aluminum foil to form a tight packet, optionally placing parchment paper between the garlic and foil.

Place the garlic packets on a baking sheet and add to a preheated 400 degree oven.

Roast for 40 to 50 minutes, checking after 40 minutes to ensure they don't burn.

Wait until the garlic is cool to the touch before removing the cloves.

Use a small spoon to loosen the skin around each clove and push down to pop out the garlic clove, or push from the base of the clove to pop it out.

Serve roasted garlic on a toasted baguette or store for up to three to four days in the refrigerator.

Equipment Needed

Spice Level: