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