Elephant garlic is the king of the alliums! Big, and easy to work with, elephant garlic saves time peeling lots of little cloves and is a chef’s dream. It can be slightly more mild than hard or soft neck garlic but is certainly a perfect substitute!
- As many elephant garlic heads (or regular garlic heads!) you wish.
- Olive oil
- Sea salt, to taste
- Preheat oven to 325*
- Break the cloves from the bulb and cut the pointy tips off, add to an oven-safe baking dish.
- Drizzle oil over the cloves to coat, bake covered for approx. 50 mins. Check at 30 mins to make sure they aren’t burning (especially if regular-sized cloves)
- Squeeze out of their skins and spread on bread, roasted veggies, eggs, add to hummus, butter, or goat cheese, etc.
Note: Roasted garlic freezes well too so many more than you need and use later to add to soups, stews, butter, etc.