Hi, Valerie, could you give a little more detail? Regular whole heads of garlic are usually "cured" by drying; that's what you commonly get in the market, and therefore that's what you'd usually use for roasting. I'm unfamiliar with roasting green (freshly pulled) garlic (which is not usually harvested at this time of year, at least where I live). Green garlic has a vivid flavor and still has plenty of moisture, which it seems would go by the boards in the process of roasting. Let us know a little bit more, whether you've seen a recipe or a a dish on a restaurant menu, so we know how to answer your query.
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