• Adjust a rack to the middle of the oven and preheat your oven to 400℉.

Preparation Method 1: Whole Head, Top Sliced Off

• Peel the outer, papery layer of the bulb so you can see individual cloves in their skin. Cut about 1/4 to 1/2 inch off the top of the clove, so a few of the individual cloves are exposed.
• Drizzle with olive oil, rub into the cloves, and wrap the whole clove loosely in tin foil so it is enclosed fully (jump to "Baking Instructions").

Preparation Method 2: Cut in Half (still Whole)

• Alternatively, leave the head of garlic in tact (don't peel), and simply cut in half across the middle horizontally. One half should have the "bottom" part of the clove, and the other should have the "top" part.
• Drizzle each side with olive oil and rub it into the cloves (add a pinch of salt, if desired). Loosely wrap the cloves in a large piece of tin foil (or two pieces put together). It should create a fully enclosed parcel. However, try to avoid having the tin foil directly touch the exposed parts of the garlic, as it may stick.
• Baking Instructions: Roast the garlic at 400℉ for approximately 30 to 40 minutes depending on your oven. At this point, check the cloves to see if they are ready. They should be golden brown and soft to the touch. To caramelize them further, you can turn the oven down to 350℉ and bake until they reach their desired consistency (anywhere between 30 and 50 minutes depending on your oven).
• To remove the garlic from the head, for the whole-method you can simply squeeze the garlic out. If you cut the garlic in half, you can simply pop the cloves of garlic out with a knife.
• One cooked, remove the garlic cloves from the heads to prevent drying out. They can be stored in an airtight container in the refrigerator for up to 3 days.