How to roast garlic
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Cut off the root end of a whole head of garlic. (Some cut off the tip end, but not all cloves are exposed this way)
Wrap it tightly, unpeeled, in aluminium foil with a few drops of water. The water helps steam and keep the cloves soft.
Put on a baking sheet in a low oven (325F or lower) until the garlic is caramelized, anywhere from 45 minutes to an hour or longer. The cloves will squeeze out like paste from the paper skins.
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