Take
the roasted garlic head and break off individual cloves.
Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1 yellow onion, cut into rings 1 - 2
roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni fresh ground pepper sea salt
Preparation Time: 20 - 25 minutes Cooking Time: 1 hour Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1 yellow onion, cut into rings 1 - 2
roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni fresh ground pepper sea salt Directions Preheat oven to 400 degrees.
Not exact matches
It's made by consistently heating whole
heads of
garlic over the course of several weeks, which results in something similar to
roasted garlic, but even more earthy and caramelized in taste.
If you have a few
heads of
garlic, I recommend you to make my
roasted garlic dressing out of it.
Pizzas I've made of late include: arugula pesto with a
head of
roasted garlic and thinly sliced potatoes (inspired by my favorite pizza from Escape From New York Pizza) and peperoncini pizza with feta and shredded chicken thigh.
Beef Chuck
Roast, cut into 3 equal pieces 1
head Garlic, cloves peeled & mashed 1 TB.
roast some cauliflower and a
head of
garlic (this can be done up to 3 days in advance) 2.)
~ For the
roasted garlic, you can either
roast a
head of it a day in advance or buy some.
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1
head roasted garlic (about 10 cloves, see tip) 2 cloves fresh
garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice
Often big fancy places like Whole Foods will have
roasted garlic cloves for sale (there are about 15 in a
head) or you can even nab some from the salad bar.
for the truffle -
roasted tomatoes: 1 pound (about 2 cups) grape tomatoes, halved 1
head garlic, peeled 2 Tbs.
Note: you can
roast several
heads of
garlic together and store any leftovers in the refrigerator for up to one week.
If you have time to
roast a
head of
garlic, you could mash it and rub it all over the cauliflower steaks instead of using
garlic powder.
Feel free to use this method to
roast a full
head of
garlic.
Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1
head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt & pepper
Store the rest of the
roasted head of
garlic in the fridge to use in other dishes in the next few days.
Roast a
head of
garlic along with the squash for a rich, caramelized flavor and stir in sauteed kale for a hit of fresh green.
Sauté the ginger and onions until they are almost mushy, then add in the
roasted garlic (squeeze out the
garlic cloves from the
head).
Roast a
head of
garlic along side it.
The curious thing about using a whole
head of
roasted garlic versus a couple of fresh cloves sauteed is that you get a more milder but richer
garlic hit.
Ingredients 1 cups medium cauliflower
head 4 of florets 7 cloves
roasted garlic see my tutorial link in notes 1/2 cup broth or...
1
head of
roasted peeled
garlic (I use the toaster oven.
I have a huge
head of
roasted garlic in the fridge... yummy!
Roasted Garlic 4 garlic heads or more to taste olive oil for drizzling sea salt, freshly ground black
Garlic 4
garlic heads or more to taste olive oil for drizzling sea salt, freshly ground black
garlic heads or more to taste olive oil for drizzling sea salt, freshly ground black pepper
For the
Roasted Garlic: To a piece of foil, add the halved garlic head and drizzle with oliv
Garlic: To a piece of foil, add the halved
garlic head and drizzle with oliv
garlic head and drizzle with olive oil.
1 large
head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of
garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire
roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2
heads baby bok choy (thinly sliced) 3 cloves
garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup
roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
ingredients
ROASTED GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
ROASTED GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
GARLIC: 1
head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
garlic (halved widthwise) 1 tablespoon olive oil
ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon
roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
ingredients
ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
GARLIC: 1 tablespoon olive oil 1
head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons
roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)
This soup takes the classic chicken noodle soup, spices it up with a bit of green chile, then creates another layer of flavor and stuff that's good for you with the addition of two
heads of
roasted garlic.
To better infuse the
garlic flavor I was looking for I roasted a whole head of seasoned Garlic in the oven for 30 minutes (cut the head off, drizzle with oil, wrap in aluminum foil) and then roughly chopped the garlic cloves once ro
garlic flavor I was looking for I
roasted a whole
head of seasoned
Garlic in the oven for 30 minutes (cut the head off, drizzle with oil, wrap in aluminum foil) and then roughly chopped the garlic cloves once ro
Garlic in the oven for 30 minutes (cut the
head off, drizzle with oil, wrap in aluminum foil) and then roughly chopped the
garlic cloves once ro
garlic cloves once
roasted.
Drizzle some olive oil over a
head of
garlic, wrap it in aluminum foil and put it in the oven at 350 to
roast.
Cut the top off the
head of
garlic, drizzle over 1/8 teaspoon of oil and microwave «
roast» it on high for 2 minutes or until soft.
* If you do not have
roasted garlic on hand, take a whole
head of
garlic drizzled in olive oil and wrap it in aluminum foil.
Another option would be to
roast a whole
garlic head or two separately, wrapped in foil with olive oil, then squeeze the meat out, once it's soft and caramelized, and offer that as a separate condiment.
After putting together a few flavor combinations in my
head, I was able to make this
roasted garlic dip a reality, last Thursday, on Christmas.
1 tablespoon extra-virgin olive oil 6 cloves
garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium
heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
To turn the oven on and
roast a
head of
garlic is a waste of time, but since I planned on
roasting the cabbage I decided to kill two birds with one stone and
roast the
garlic with it.
I love this soup as is, but the next time I make it, I'm going to experiment with adding a whole
head of
roasted garlic, and triple the amount of fresh herbs.
I love the
roasted garlic flavor in this dish and used a whole large
head of
garlic in my version.
1 (19 Ounce) Can Cannellini Beans 1 Large
Head Roasted Garlic 3 Tablespoons Extra Virgin Olive Oil Low Sodium Chicken Broth (As Needed) Salt and Pepper 1 Teaspoon Lemon Juice Dash of Hot Sauce (Optional)
Prepare the
roasted garlic by cutting off the
head of the
garlic.
1 can chickpeas 1
head of
roasted garlic 1/8 -1 / 4 cup extra virgin olive oil (plus more for garnish) juice of 1/2 lemon 1/2 tsp salt freshly ground black pepper parsley and paprika for garnish
Ingredients 2 small
heads broccoli, with stems (2 cups) 2 cloves
garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup
roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
This hummus includes white cannellini beans, a whole
head of
roasted garlic (YUM!)
White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your
head of
roasted garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.
You can also
roast a
head of
garlic at the same time.
8 cups cauliflower florets, chopped into bite - size pieces 2
heads of
garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already
roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large
head of cauliflower) 4 - 5 cloves of
garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow -
roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided