Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together. cut 1/4 to 1/2 inch from top of each bulb to expose cloves. place cut side up on 12-inch square of foil. drizzle each bulb with 2 teaspoons oil. sprinkle with salt and pepper. wrap securely in foil. place in pie plate or shallow baking pan. bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. cool slightly. to serve, gently squeeze soft garlic out of cloves. stir into hot vegetables or spread on bread.

Target recipe: remove outer covering on garlic. do not peel or separate the cloves. place each garlic head on a large square of heavy aluminum foil. fold up the foil so the cloves are completely wrapped. bake for 1 hour at 350°f remove garlic from oven and cool for ten minutes. separate cloves and squeeze cloves to remove cooked garlic. discard skins. in food processor, mix garlic, cheeses, milk, and dill until smooth. place in serving dish. sprinkle with parsley. serve in hollowed out red cabbage in basket surrounded by assorted vegetables for dipping. note: this recipe is very versatile. the roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes.