Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the top 1/2-inch off each garlic bulb, or, enough to expose the cloves, but not too far. place them in an 8-inch oven-proof skillet. season lightly with salt and pepper, a few thyme leaves (or sprigs of fresh), olive oil, and a bay leaf in the center. put a teaspoon of butter on top of each cut head. cover tightly with a piece of foil. put into the middle level of a preheated 375 degree oven and bake for 75-90 minutes. do not forget they can burn, if left too long.

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.