Garlic in all forms is on the chart for good health. It builds immunity, and prevents disease keeping our pipes cleaned and clear. Many don't like the strong pungent aroma it can leave behind, but are unaware that the base of most food always has some form of garlic.
Roasted garlic is a transformation of the pod. It can actually be sweet in taste as the sugars from this ancient root are released slowly caramelising the individual pod to a buttery softness. It can be pickled, stored in jars, added to soups, sauces and main course. Add it to a salad dressing, and use it as a spread on a toast. Consider topping that with some hard cheese and grill it before relishing it.
I have used this in purees and dips like hummus, baba ganoush and cheese dips. My leek and potato soup is not the same without these small delicious morsels.
To roast, simply remove only the very first layer of the whole garlic pod. Wipe it with some olive oil. Place on a baking tray. Roast for 45 minutes on a preheated oven of 350F/180C degrees. When cool, peel each pod as and when you want to use it; Can be left in the fridge for a week or two, covered.
If you use a wet hand to pick and clean the pod of roasted garlic, it will get mouldy very quickly and will not store well.
To pickle them in a jar for a month; peel all of them once roasted and place in a sterilised jar, pour olive oil and a tsp of salt. Cover and refrigerate. Always use a dry clean spoon to remove from the jar to avoid mould.
In Canada, most good grocery stores sell it ready to use in their Deli Bar.
For recipes from the Parsi Food repertoire and its history and origin read my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.