Are you a garlic lover? I have absolutely no shame in saying that I am. It’s one of my favorite ingredients to use while cooking. I might even panic a little bit when I don’t have fresh garlic in the house. But garlic is more than just an ingredient, it’s a lifestyle. (Kidding, kind of.) Seriously, though, it can make a dish all on its own. You’re probably had roasted garlic before. It’s soft, rich, and a true flavor bomb. Great with bread or crackers, or when used as an ingredient. Have you ever had roasted elephant garlic, though? It tastes just like regular roasted garlic, but it’s enormous. People get a kick out of it, so it obviously makes for a great party appetizer. It’s also extremely easy to make, which we love. Oh! It’s also vegan and gluten free. A certified crowd pleaser.
So how do you make it?
Like I said, roasting elephant garlic is extremely easy. All you have to do is slice off the top of your garlic head, stick the the remaining head in tin foil and top it with a couple tablespoons of olive oil and a pinch of salt. Close up the foil, stick it on a rimmed baking sheet and roast it for 45 minutes to an hour at 400° Fahrenheit. You can add a couple sprigs of rosemary or thyme to boost the flavor even further, or keep it minimal. It’ll be delicious either way. It’s done when the garlic bulbs are tender and spreadable.
What’s elephant garlic?!
Elephant garlic looks just like regular garlic, except massive. It’s got far fewer cloves and a milder flavor than standard garlic, too. I usually get 5 or 6 cloves per head of elephant garlic. Because of its milder flavor, I wouldn’t recommend elephant garlic as a substitution for regular garlic when cooking. Like, it’d definitely be nice to peel and mince one giant clove of garlic instead of four small ones. But it just won’t taste the same. That said, it tastes very similar when roasted! Its size also makes it a bit of a novelty when served that way. I mean, talk about eye catching.
Can I store this for later?
Sure! If you’re storing roasted elephant garlic in the fridge, it’s best to submerge it in olive oil (this helps preserve it) and store it in an airtight container. It’ll last for about two weeks that way. If freezing it, you may want to mash the cloves and freeze them in an ice tray for easy use. They should be good for about 3 months when frozen.
Roasted Elephant Garlic
Ingredients
- 1 head Elephant garlic
- 2 tbsp Olive oil
- A pinch Salt
Optional
- 2-1 sprigs Thyme or rosemary
Instructions
- Preheat oven to 400° Fahrenheit.
- Slice off the top of you elephant garlic and then wrap the remainder of the head in aluminum foil. Pour 2 tbsp of olive oil over it, as well as a pinch of salt. If you're using herbs, throw them in, too! Then seal the foil and set the packet on a rimmed baking dish. Roast for 45 minutes to an hour, or until it's tender and spreadable. Then enjoy!
See?! Didn’t I tell you it was ridiculously easy? We love an easy yet delicious recipe, so you’re welcome. If you make this, I hope that you (and whoever you serve it to) love it! Let me know your thoughts in the comments or on Instagram.
Looking for more garlicky recipes? Try my confit garlic or my apricot toum. I also have a bangin’ chopped kale salad with apricots, farro and a garlic vinaigrette.
