Begin with a head of garlic. Peel off the outer papery layer/peel. Keep the bottom of the garlic head attached and trim just the tips off of garlic cloves. Make sure you cut the ones around the outside which can be shorter and your knife might not reach them like the taller central cloves.
Set the trimmed head of garlic on a piece of tin foil, and drizzle with about a 1/2 teaspoon of avocado oil per head of garlic. You can also use olive oil.
Wrap the garlic and seal it like a little package with the opening at the top. You don’t want leaking garlic oils all over the place. Bake directly on rack, or a small pan, in oven or toaster oven at 400°F for about 40 minutes. It will be very soft and begin to turn a caramelized color when it’s ready. Allow the garlic to cool slightly, then remove the cloves by squeezing up from the bottom/base, trying to avoid getting the inner papery peel. Option to mash the garlic cloves or leave whole.
Serve on top of bread, soup, mixed with butter in mashed potatoes, meats or mixed into an Alfredo sauce!
