Oh garlic, you perfect little bulb of deliciousness. I can’t get enough of garlic. I put it in practically everything I make (and then I get nervous thinking of that Friends episode when Phoebe tells Monica all her food just tastes like garlic), but the thing is most people are equally as obsessed as I am. Except TJ’s mom. This is not helping my obsessive case. I guess in the future I’ll have to work on cooking with less garlic for her, but in the meantime BRING IT ON!
Let’s move on. Now, I’ve been to a few fancy restaurants before where they bring out a basket of warm bread and butter and then occasionally a delectable garlicy spread. Sometimes they just bring out a straight bulb of garlic, roasted, and they say “Just spoon a clove right out and spread it onto your bread like butter.” And then I take half of the garlic and demolish it and apologize to TJ for my breath for the evening. Okay, I’m on a babbling rampage because I really could go on and on about garlic (p.s. my mom tells me it helps prevent cancer).
BUT SERIOUSLY, I thought at first this roasting of the garlic was some fancy shmancy restaurant thang until alas, I saw someone on the food network just pop it in the oven like NBD. Really, it is no big deal. You MUST do this. MUST. Then scoop it on some bread or directly into your mouth or maybe do one of these 25 things to amp up other meals.
I’m talking too much….let’s do this.
1 bulb of garlic (or a million, really)
…that’s it. I’m telling you this is so easy.
Preheat your oven to 400 degrees. Peel off any of the excess layers of garlic. Slice off just the top of your garlic bulb, about 1/4 of an inch. You want to be able to see all of the cloves in there.
Place garlic on aluminum foil and drizzle with olive oil.
Wrap it up and place it in your oven. Bake for about 30-50 minutes. I’d say my magic number is 45. It only gets softer and gooier and more spreadable.
Let your garlic cool just a bit and then enjoy! Any way you’d like. This time I used the garlic in some hummus so be on the lookout for that recipe soon!