Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. cut the top 1/4 off the garlic. place in ovenproof dish just large enough to hold the 4 heads of garlic. generously brush the top of the garlic with olive oil. pour the remaining oil into the bottom of the dish. cris-cross the thyme over the top of the garlic. season lightly with kosher salt. cover the dish and bake for 1 hour and 15 minutes. remove the cover and put back into the oven until golden. about 20 minutes. spread the warm garlic over crusty bread. use the remaining warm oil for dipping.

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.