Whole Roast Garlic by Jess Murphy

Serves 2 

Takes 45 mins


1 or more heads of garlic

Olive oil


Heat the oven to 200°C with a rack in the middle position.

Peel most of the paper off the garlic. Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.

Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

Wrap the garlic aluminium foil and roast in the oven for 40 minutes.

After 40 minutes, begin checking the garlic. The garlic is done when a centre clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelised flavour. Check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.

Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.