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Preheat your oven to 425 and place a cookie sheet inside while oven is heating.
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2
Lightly wipe off loose husks from the bulbs and place in Tinfoil.
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3
Do not cut the tops off your bulbs as some do with smaller heads of garlic.
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Double wrap your Elephant Garlic in Tinfoil but don't seal the top.
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At the top of your tinfoil, pour in 1/4 cup of regular olive oil or garlic infused but do not overfill.
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Add to that 1/2 tsp sea salt and a sprinkle of dried Rosemary and Thyme if you'd like.
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They both pair well with garlic.
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Seal the tinfoil top and place on the heated cookie sheet already in your oven.
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Bake for 1 hour and 15 minutes at 425.
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10
When bulbs have slightly cooled, pull the garlic meat and discard its outer shells.
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11
You can use roasted garlic for many dishes.
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One of the most common is for garlic bread.
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Smash your de-shelled garlic with a fork and add a splash of the leftover olive oil from your tinfoil and a splash of balsamic vinegar and mix.
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Add a bit more sea salt to taste.
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Smear blend on fresh, crispy bread.
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Or, you can mix smashed garlic in real, softened butter and mimic the directions listed above.
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If you're looking for additional ideas, feel free to look up some of my garlic recipes on this site.
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Or, know there are countless quality garlic recipes by other Chefs here on allthecooks!
