This is a garlic lover’s dream—whole bulbs of roasted garlic to do with whatever you wish. Adapted from For the Love of Garlic: The Complete Guide to Garlic Cuisine* by Victoria Renoux.
Peel the loose outer paper from 2 to 3 large garlic bulbs and cut about ¼ inch off the tops to expose some of the cloves. Drizzle each bulb with ½ teaspoon olive oil.
Place the bulbs in a terra cotta garlic roaster or wrap them in aluminum foil. Bake in a preheated 350˚F over for 45 to 60 minutes, or until the garlic is soft. Note that it takes a little longer to bake garlic in a terra cotta garlic roaster than in foil.
Serve the garlic immediately, either from the roaster or arranged on a plate. To release the soft roasted garlic flesh from the cloves, simply squeeze them. Squeeze any leftover cloves into a small covered and refrigerate up to a few days.
If you prefer to roast the cloves individually, separate them from the raw bulb and arrange on a sheet of aluminum foil. Drizzle with the oil and fold the foil around them to form a closed pouch. Bake in a preheated 350˚F oven for about 20-30 minutes, or until soft.
Ten Ways to Use Roasted Garlic:
- Add to almost any soup, especially blender soups that contain potatoes
- Stir into cooked rice, beans, and vegetables
- Add to mashed potatoes
- Add to salad dressings, dips, and spreads
- Spread on bread and top with slices of tomato and fresh basil
- Spread on pizza dough before adding the other ingredients.
- Mix with Earth Balance and spread on grilled corn-on-the-cob
- Mix with a little olive oil and toss with cooked pasta just before serving
- Add to a white sauce
- Mix with vegan sour cream and serve over baked potatoes
- For lots more features on healthy lifestyle, please explore VegKitchen’s Healthy Vegan Kitchen page.
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