Instead of roasting a whole head of garlic, here at June we roast individual cloves in their skins. Roast a bunch then use a few cloves at a time, storing the rest for an easy addition to pump up the flavor in any meal--just snip off the end of the clove and squeeze out the delicious caramelized garlic paste. Try adding the paste to pasta sauces, roasted veggies, soups and stews. You can even smear it on crostini and sprinkle it with cheese for a garlicky appetizer. We use whole cloves with the skin on here, but this recipe will work with peeled whole cloves as garlic as well.