What’s your weakness? Is it cooking? Eating? Cooking and eating? Or maybe it’s garlic?
It’s all right, I understand, because garlic makes me weak too. Especially simple and easy oil-free roasted garlic.
Now I know that my food blogger friends are going to roll their eyes when they see that this is today’s “recipe.” Truth be told, it’s hard to call this a recipe, it’s more of a how to. And that’s okay, because there are a lot of people who have a hard time boiling water, much less roasting food.
This roasted garlic recipe, or tutorial, is for my friends who love roasted garlic, but fear that their culinary capabilities aren’t advanced enough to make this creamy and savory treat. I get you.
Roasting an entire head of garlic is one of life’s simple pleasures. It’s easy to do. It makes your kitchen smell like I’d imagine an Italian grandmother’s kitchen would smell like. And, you can eat it so many ways.
Here are some of my favorites:
Spread it on bread when it’s hot from the oven.
Put it in a dressing.
Add it to a pasta sauce.
Add it to hummus or guacamole.
Eat it all by itself.
You can probably think of a hundred ways to eat it too. So let’s just get to the nitty-gritty. How to make this glorious stuff!
First, you cut the top off of the head. You should be able to see the tops of all of the pretty little cloves. Just like this.
Then you peel off the loose outer layers of garlic paper and wrap it up tight in aluminum foil. Like this.
Now roast it in a 375° oven for approximately forty-five minutes or until you can easily pierce the garlic with a sharp knife.
When the garlic is done the cloves should look brown and caramelized. Like this
Use a small knife to dig the cloves out of the paper and spread it on bread or crackers, or anything else you can think of. Don’t even think about wasting a single bit of that garlic. If you can’t eat it all at once you can wrap it up in an airtight container and freeze it for up to three months.
See, I told you that it was a no-brainer to make simple and easy oil-free roasted garlic. Which brings me to the oil-free part.
Most recipes that you see will tell you to drizzle olive oil on the head of the garlic before you roast it. You can do that if you want. It will enhance the flavor a bit, but it isn’t necessary to get that soft and buttery texture and flavor.
On Friday I’m going to share a roasted root vegetable power bowl with you, along with a roasted garlic and tahini dressing to pour on top of it. Get excited! It’s really good.
What is your kitchen weakness?
What is your strength?
Have you ever made roasted garlic?
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