There is no doubt that butter makes everything better. We’re butter lovers here at South Florida Food and Wine but butter doesn’t always love us back the way we want it to. We’ve searched in earnest for some sort of substitution that won’t disappoint.
While not ideal for every recipe, such as baked goods, however, I do declare, roasted garlic is the new butter! The flavor, the texture, everything about roasted garlic is ideal for savory dishes, spreads, and dips. Play around with your recipes, add, subtract, multiply, and divide see what you can come up with by adding the new butter to your culinary repertoire.
Recipe: Roasted Garlic
1 large head of garlic
1/3 cup of olive oil
salt & pepper, or any herbs and seasonings you like
any oven-dish/pan with sides
Preheat oven to 450°F*. Slice off 1/4 inch from the top of the garlic to expose cloves. Place garlic on a sheet of aluminum foil. Drizzle olive oil and sprinkle with salt and pepper. Wrap the head of garlic tightly with aluminum foil. Place wrapped garlic head in a muffin pan or other pan with sides, (in case the olive oil drains out) roast for approximately 45 minutes until cloves are tender. Cool. Squeeze garlic cloves from skins.
*all ovens are different, some ovens heat/cook hotter than others; you may need to adjust the temperature to 400°F if you find 450° is too much heat
Click here for Roasted Cauliflower Steaks recipe
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