Here’s how to roast the head of garlic without the garlic and garlic paper sticking to you and your knife.
First, you want to take your head of garlic and split it into individual cloves instead of leaving it as a whole head. Tear off any of the loose papery skin, then with a paring knife top off each end of the cloves at the stem. In a small bowl, add the cloves and a small amount of olive oil, giving them a quick stir so that the cloves are coated with olive oil.
Next, create a double layer of tinfoil, put a small amount of olive oil in the middle, then dump the cloves on top. Bring together with the edges and bring them over on top of the cloves to create a pouch. Double-check that no olive oil is leaking out the bottom.
Pop the package into a preheated 350°F oven and roast for about an hour, or until the garlic is soft and takes on a slightly browned color. Remove from oven, and carefully opened the package, allowing the steam to escape.
Allow the garlic cloves to rest until they are cool enough for you to touch, then pinch the uncut end of each clove of garlic to pop the garlic out of the skin. Serve and enjoy