Here's a polished version:====== Roasted Garlic ======

Two methods for roasting garlic, each yielding a slightly different result. The olive oil method produces richer, more complex garlic with nutty caramelized notes. The whole bulb method yields a cleaner, sweeter garlic with a purer flavor.

===== Olive Oil Method =====

==== Ingredients ====
  * 1 head of garlic
  * Olive oil

==== Directions ====

  - Preheat oven to 375°F.
  - Remove loose outer papery skin from the head of garlic, leaving the cloves intact and individually wrapped.
  - Slice off the top of the head to expose the interior of the cloves.
  - Place the garlic on a sheet of foil. Drizzle olive oil over the exposed cloves, allowing it to seep into the cuts.
  - Wrap the foil tightly around the garlic.
  - Roast for 45 minutes, until the cloves are completely soft and golden.
  - Let cool slightly, then squeeze from the root end to extract the roasted garlic.

===== Whole Bulb Method =====

==== Ingredients ====
  * 1 head of garlic

==== Directions ====

  - Preheat oven to 375°F.
  - Remove loose outer papery skin from the head of garlic, leaving the cloves intact and individually wrapped. Do not cut the bulb.
  - Wrap the garlic in foil.
  - Roast for 45 minutes, until the cloves are completely soft.
  - Let cool slightly, cut off the root end, and squeeze to extract the roasted garlic.

===== Notes =====

  * Store roasted garlic in an airtight container in the refrigerator for up to one week.
  * Cloves should be completely soft and spreadable when done. If resistant, return to the oven in 5-minute increments.
  * For the olive oil method, the leftover oil is excellent for bread dipping or sautéing.