Years ago, a friend showed me how to roast whole garlic and eat the hot, roasted cloves right off the head. It's wonderfully simple! And perfect for garlic lovers.
Roasting garlic changes its chemical composition and makes it easier to digest. You can eat a lot more garlic if it's fully cooked, with fewer side effects than eating raw garlic (if you like chemistry, you can read more about this process in Wikipedia).
Eat the roasted and caramelized cloves straight from the head, or add them to pasta dishes, crush them and spread them on toast, or mix them with sour cream to make a dip.
If you are sensitive to raw garlic, you may find that you can eat much more easily.
- PREP TIME: 5 mins
- COOK TIME: 35 mins
- TOTAL TIME: 40 mins
- SERVING: 1 head
One or more whole heads of garlic
Extra virgin olive oil
- Preheat your oven to 400°F (205°C): A toaster oven works great for this.
- Peel and discard the outer papillary layers of the whole garlic bulb. Leave the skins of the individual garlic cloves intact.