This is just a suggestion, a gentle nudge in the direction of something scrumptious. Roasted garlic doesn't need a special occasion, any fancy equipment or ingredients, or even a recipe. It's just garlic, only better.
One whole head of garlic (you can do more at a time and save them for other recipes)
A splash of olive oil
A pinch of salt
That's it! Just peel off the loose papery skin of the garlic and cut the top off to expose the cloves. Place it in a square of foil, drizzle it with oil and give it a sprinkle of salt if you wish. Close up the foil to form a package and place in a hot oven for an hour or so.
You can just put it in the oven with whatever else you're cooking and leave it until it's soft and creamy. Or, you can preheat the oven to 350 or hotter and roast it up. It's sort of like baking potatoes, it's hard to mess up unless you don't cook them long enough or you burn them. There's a lot of room for variation in between these two problems.
When you roast garlic, it becomes mellow and creamy. You can eat it plain it's so mild. Or add it to any dish you would use raw garlic in for a less intense flavor. It's good spread on a pizza crust, used in salad dressings, in sandwiches, or with pasta. Our favorite way to enjoy it is to smear it on crackers with cream cheese and a dab of jelly. The sweet, salty, garlicky, crunchy mouthful is all you could want in an appetizer or snack.
How do you like to eat garlic?