Preheat the oven to 400 degrees F.

Leaving the head intact so the cloves stay connected, peel away the papery outer layers of the garlic.

Slice off about ¼ to ½-inch from the stem end of the garlic, exposing the tips of the cloves. (Do not cut the root end. That's the side holding the cloves together).

Place the garlic on a piece of foil with overhang, sliced side up. Drizzle olive oil over the exposed cloves, then sprinkle lightly with salt. Alternately, you can place the head in a small ramekin, sliced side up. Add the olive oil and salt, then cover the top the ramekin with foil.

Place on a baking sheet (in case the oil drips) and roast for 35-45 minutes until soft and caramelized (the larger the bulb, the longer it will need to roast). Roasting multiple heads at once might increase the time.

Let the garlic cool for 5-10 minutes, then squeeze the bulb to remove the cloves.

Use immediately, refrigerate for up to 1 week, or freeze for up to 3 months.