Here is one of MY ALL TIME FAVORITE articles about a bulb that I enjoy as much as possible.
I LOVE THIS, love it I say! Think I might go heat up the oven...

Oh my, I love garlic. I agree that the secret ingredient that every chef should use in nearly every savory dish is garlic. And roasting garlic, well it doesn't get any better than this.

I start with roasting an entire bulb. Cut off the heads of 3 or 4 garlic bulb and rub in virtually any herb or spice. I prefer the following combinations:

~lemon pepper drizzled with half butter/half olive oil
~Italian Seasoning drizzled with olive oil
~Basil drizzled with olive oil
~Red pepper flakes drizzled with half butter/half olive oil

But feel free to make up your own combinations. You really can't go wrong here if you stay with the savory spices and herbs.

Now, preheat the oven to 350 degrees and cook these up on a foil topped cookie sheet for around 35-60 minutes, depending upon the size and number of bulbs you are using. Keep an eye out for the bulbs to turn tender and slightly browned but never burnt. Grab a fork peel out a clove, and enjoy!

Another idea for your perfectly roasted garlic is to create infused olive oils. Be sure that you spice up your bulbs with fantastic flavors as indicated above. Then, after the bulbs are roasted and cooled, peel out the individual cloves and place them into a 3/4 full bottle of olive oil. The longer this sets like this, the greater the flavor. I recommend letting your infused oil set for a minimum of 5 days before using, but if you just can't wait, a day or two at the least. This can be used in just about any dish where the flavors will complement one another. Then, when you are finished using up the oil, pull out the cloves and use them in your dishes or make some sauces, pesto, or hummus with them. Yum!

Pesto:

2 cups fresh packed basil leaves
1/4 cup grated Parmesan Oreggiano cheese
1/2 cup infused olive oil
3 tablespoons pine nuts
3 infused roasted garlic cloves, minced

Pulse in blender until relatively smooth. Spread on crackers or crostini.

Hummus:

1 can chickpeas/garbanzo beans
2 infused, roasted garlic, minced
1/2 tablespoon fresh lemon juice
1 tablespoon infused olive oil
1/2 teaspoon parsley
1/2 Italian herb seasoning

Pulse in blender until you reach your desired consistency. Enjoy with Falafel, melba rounds, pumpernickel bread, or rye toasts.

As for the sauce, well that's up to your imagination. You can make tomato based sauces, white sauces (or beshemel), vodka sauces, and many many more. I personally prefer vodka sauce.

Vodka Sauce:

1/2 cup butter
1 diced onion
1 cup vodka
2 large cans diced tomatoes
1 pint heavy cream
3 infused garlic cloves, minced

In a sauce pan, melt the butter until it starts to brown. Add the onion and cook until tender and transparent. Add the vodka and cook for 8 to 10 minutes. Add tomatoes and garlic cloves and cook for 45 minutes until the tomatoes cook down. Add heavy cream and cook for another half an hour.

Voila~!

Enjoying roasted garlic can happen in so many ways. I believe that in its simplest form, the roasted garlic bulb, that it is the tastiest appetizer ever. However, don't stop there, experiment! Have fun creating new flavors and extend this to your cooking in general. One can never go wrong having roasted garlic on hand.