Photo: Claire Lower I love the drama of serving a whole head of roasted garlic . It’s a little parcel of flavor that never fails to impress, but extracting the cloves can be a little messy (even with a pickle fork ), and (unless you use an air fryer ) roasting it to that soft and spreadable stage takes at least 50 minutes. Fortunately, you can cut that time in half by peeling the garlic before you roast it. You’ll get a slightly different flavor profile, but it will still be sweet, deep, and spreadable—all the things you want roasted garlic to be. Peeling the cloves lets them cook more quickly and more evenly, so the inside dwellers see as much heat as the outside guys. You can also manipulate the texture and color of your roasted cloves with the amount of oil you add. More oil gives them a confit-like texture. (In fact, if you fully submerge them in oil, you are making garlic confit.) These were about half-submerged. Photo: Claire Lower If you only use enough oil to just coat the cloves, they’ll come out kind of candied and chewy, with little crunchy bits on the edges. If you want more crunchy bits, simply smash the garlic real hard. The frayed edges will brown quite nicely. These were merely tossed with oil. Photo: Claire Lower How to Make Easy Roasted Garlic Cloves Ingredients: As much garlic as you want Olive oil Salt Peel your garlic, however much […]