Tasty, creamy roasted garlic makes a wonderful topping for warm low carb bread, mashed cauliflower, or any cooked vegetable.
Creamy and almost-sweet, roasted garlic is a delicacy. It’s amazing how roasting eliminates the garlic’s sharpness, almost unbearable when it’s raw, and replaces it with creamy sweetness.
What’s the difference between roasted garlic and raw?
There’s a big difference! I deeply dislike raw garlic. I find its sharpness unpleasant. And I dislike the taste it leaves in my mouth, long after I’ve eaten.
But cooked garlic is a different story. I think it’s delicious, and I use it quite often in my recipes. Roasting eliminates the garlic’s sharpness and makes it creamy and mild.
You can roast an entire garlic head, or just the cloves
Most recipes use a whole garlic head, but I rarely have whole garlic in the house, because I can’t stand peeling garlic. So I use pre-peeled garlic cloves that I get at Whole Foods.
How do you roast garlic cloves in the oven?
It’s so easy. Scroll down for the recipe card. But basically, you coat the garlic cloves in olive oil, season with salt and pepper, and roast in the oven until they are cooked and creamy! It’s a very easy recipe.
Is garlic healthy?
It looks like it is. Research shows that it has anti inflammatory effects, although most studies were done on animals, and human clinical studies are scarce.
What can I spread roasted garlic on?
Roasted garlic is excellent when mashed and spread on warm toasted low carb English muffins. It’s also wonderful as a topping to mashed cauliflower. If you eat bread, it’s good to toast some, drizzle it with olive oil, and spread it with roasted garlic.
I often serve roasted garlic scattered on top of any vegetable dish that I might be making that night. Tonight I steamed some broccoli and topped it with melted butter and roasted garlic. Yum!
Can I keep the leftovers?
Yes! If you have leftovers, you can keep them in the fridge for 3-4 days and gently reheat in a 50% power microwave.
- 24 peeled garlic cloves
- 1/2 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Heat oven to 425 degrees F. Line a baking sheet with foil.
- Place the garlic cloves in a bowl, add the olive oil, the salt and the pepper and mix to coat.
- Spread the garlic cloves on the prepared baking sheet, in a single layer. Bake until golden-brown and fork-tender, stirring with a spatula halfway through cooking, about 20 minutes.