It's so good for you, and there's no one right way to roast it. If you're roasting just a few cloves, you can do it in a small skillet over low heat, shaking the skillet occasionally to cook the cloves evenly. If you cook a whole bulb, you can cook it for an hour at 325 degrees or for 30 minutes at 400. You can slice off the top and drizzle it with olive oil to promote browning. Or you can buy a little, terra cotta-domed gadget known as a garlic roaster.
Roasted garlic keeps a week or so in the refrigerator.
Add the mashed cloves to salad dressing, soups, stews, pasta sauces, roasting meat, beans and anything else that tastes great with garlic. The directions to this dish may look long, but you're basically just combining cooked, diced potatoes with garlic gravy. If you're using potatoes and garlic you cooked previously, it goes together in a heartbeat. Put unpeeled garlic in a small baking dish and roast for 30 to 35 minutes, until the cloves are soft. Set the garlic aside until it is cool enough to handle.