Cabeza De Ajo Recipe

Inspired by Cowgirl

Time1h

Serves6

Make Cabeza De Ajo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat oven
Preheat the oven to 200°C (400°F). Position a rack in the center of the oven.
2
Trim garlic heads
Remove loose outer papery skins from each garlic head, leaving the heads intact. Using a sharp knife, slice off the top 1/4 inch (about 6 mm) from each head to expose the tops of the individual cloves.
3
Season and oil
Place the garlic heads on a sheet of aluminum foil or in a small baking dish, cut side up. Drizzle about 1 tbs olive oil over each head (use the total 6 tbs across 6 heads), making sure oil seeps into exposed cloves. Sprinkle coarse sea salt (about 1/3 tsp per head) and a light grind of black pepper over each head.
4
Wrap and roast
If using foil, bring the foil up around the garlic heads and fold to make a loose sealed packet (or cover the dish with a lid or foil). Roast in the preheated oven for 35–45 minutes, until cloves are soft, deeply golden, and easily mashed with a fingertip. Exact time depends on garlic size; start checking at 30 minutes.
5
Cool slightly
Remove the garlic from the oven and let it rest, still wrapped, for 5–10 minutes so oils redistribute and it’s cooler to handle.

6
Prepare garnish
While the garlic rests, combine the chopped parsley and lemon juice in a small bowl. Add the remaining 1 tbs olive oil and stir to form a loose dressing.
7
Extract roasted garlic
Unwrap a garlic head. Hold it upright and use a small knife or your thumb to push or squeeze the roasted cloves out of the papery base into a small bowl or directly onto a serving plate. Each head should yield soft, spreadable cloves with a sweet, caramelized flavor.
8
Mix and finish
Lightly mash the roasted cloves with a fork to form a spreadable paste, leaving some texture if desired. Stir in a small drizzle of the parsley-lemon dressing (about 1 tsp per head) to brighten the flavor. Taste and adjust with flaky sea salt as needed.
9
Serve
Spread soft butter (if using) on toasted bread or warm tortillas. Spoon or spread generous amounts of the roasted garlic paste onto the toasts. Sprinkle with the chopped parsley and an extra pinch of flaky sea salt. Serve immediately while warm.
10
Storage
Leftover roasted garlic paste keeps refrigerated in an airtight container for up to 5 days. For longer storage, freeze in an ice cube tray and transfer frozen cubes to a zipper bag for up to 3 months. Thaw and use as a boost in soups, sauces, or spreads.