Roasted Garlic

Roasted garlic is a lot less pungent than raw garlic. It's mellow but very flavourful.  Use it spread on baguette as an appetizer, mixed into mashed potatoes or in this soup.

http://hotandcoldrunningmom.blogspot.ca/2014/12/roasted-garlic-barley-and-vegetable-soup.html

To roast garlic:

Peel papery outer layer away, cut about 1/4 inch off top (save the garlic bits for another use) Lightly press down on the bulb to slightly crush. Let it rest 10-15 minutes. (see note below)
Pour some olive oil over top of cut bulb and wrap in foil. Stand in a muffin tin and roast in a 400F oven for 30-35 minutes.
You could just stand each bulb in the muffin tin then cover all with a sheet of foil, but then you'd have to clean the pan. Forget that!

Once cooled you can squeeze out all those little cloves of roasted garlic goodness.

Note:

If you are cooking garlic in any recipe you should chop or crush it, then allow it to sit for 10-15 minutes before cooking. Apparently this allows it to keep it's healthy compounds intact. So for roasted whole bulb, press down to slightly crush the bulb.