Just cut the tops off garlic heads, spray lightly with oil spray and wrap the entire head in foil.
Bake at 180ºC for about 45 minutes or until tender.
Squeeze out the soft cloves and spread on bread, whisk into soups or dips, or mash with potatoes — excellent taste and no butter necessary.
The roasted garlic should last about a week in the refrigerator.
God Bless
Simone:)
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