It’s time for something incredibly exciting: roasted garlic. It’s exciting for two reasons: a) roasted garlic is sweeter and therefore perfect as spread, dip or in a soup, and b) it’s so mild you could eat the whole thing at once (your dear partner would like you to open a window before bedtime tonight).
Here’s a step-by-step guide.
1. Preheat the oven to 212° Fahrenheit (or 100° Celsius).
2. Remove the outer layer of the garlic bulb and cut the top off the bulb.
3. Drizzle some olive oil and place the bulb on a piece of aluminum foil (or parchment paper – better for the environment), large enough to wrap it completely.
4. Like this. Roast in the oven for 30-60 minutes.
5. Set the timer.
6. Voilà. Remove from the oven and let cool until safe to touch. With a little help, the cloves should pop out from their shells. Time for the party piece (optional): eat them all in less than one minute.
7. If you didn’t eat them all, you now have plenty of options. Since roasted garlic is so sweet, it will add delicious flavour to almost any meal. Try roasting 1 cauliflower, 1 chopped yellow onion and 2 carrots, together with the garlic. Remove from the oven and let cook in 4 cups of vegetable broth for a couple of minutes (not the garlic). Add the cauliflower, the onion, the carrots, and the whole garlic (yup, the entire thing) to a blender. Add fresh thyme, 1/2 cup plant-based milk and press start. Delish? Yes.