Have you ever roasted garlic?
I think it’s because I’m
Cuban human that I’ve always been in love with garlic. Both for its flavor and its health properties, I looove chopping up and cooking with fresh garlic in most of my savory recipes.
But it wasn’t until my later years in college and post-graduation that I started to fully understand all of the versatility that garlic has and all of the flavors it possesses when it’s prepared certain ways and added at different stages in the cooking process.
Well regardless of how you feel about garlic, your like (or even your dislike) for it is bound to grow into unadulterated, passionate love when you try roasted garlic.
When you roast garlic inside of its thin, papery skin, it turns butter soft, beautiful brown, and sinfully creamy, and it gets this caramelly, roasty, incredibly rich flavor that makes it difficult to stop popping them into your mouth or spreading them on crackers.
And it makes your house smell incredible.
But trust me, it’s worth the self-restraint because we’re going to puree those beautiful, decadent, roasted garlic cloves with a little bit of olive oil and a sprinkle of sea salt and make an amazing, luxurious, vegan roasted garlic spread that goes on and with everything.
This spread is so yummy!
It’s velvety smooth and surprisingly creamy, with all of the savory, umami, caramelized flavors of roasted garlic.
How can you use this versatile Roasted Garlic Spread? Here are a few of my favorite suggestions:
- Use it as a dip for fresh veggies
- Spread it on bread or crackers
- Whisk it into eggs for a roasty garlic twist on scrambled eggs
- Use as a dip for in-season artichokes
- Or, my favorite- slather it on meat right before serving
- 4 heads of garlic
- 3 tablespoons of olive oil, divided
- 1/2 teaspoon sea salt
- Preheat the oven to 400 degrees F.
- Peel all of the outer paper layers off of your heads of garlic until you're left with only the covering on the (still connected) individual cloves of garlic.
- Slice off the tops of the heads of garlic with a very sharp knife. If your cut doesn't get all of the cloves, you can use kitchen shears to cut the tops off of the ones you missed.
- Add the heads of garlic to a large piece of foil. Drizzle about two teaspoons of olive oil over each head of garlic, wrap the foil around all of the heads, and place the package on the middle rack in the preheated oven.
- Roast the garlic for 60-65 minutes. Your house will smell so good and you'll start getting so excited about this spread! After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes.
- With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly combined, creamy, and smooth, about 30 seconds.
- Spoon the mixture into a small jar. Store in the refrigerator for up to two weeks. See above for suggested use! If you still have spread left over after 2 weeks, this spread freezes well.
Do you have a question about cooking or a recipe you’d like to see? Is there a recipe you’re trying to adapt for your diet? Let me know! I LOVE helping readers answer their questions and find recipes that work for them!
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