First, I confess that I have never, ever have used anywhere close to 40 cloves in this dish, and it always turns out fantastic.
Second, this is awesome…if you have never tasted roasted garlic, then you’re majorly missing out. Just like fresh onions are a totally different experience than caramelized onions…garlic also goes through a major flavor transformation in the oven. It mellows into a rich, sweet flavor when it’s roasted. It’s milder than garlic bread, and with none of the caustic burn that you find in fresh diced garlic that you’d come across in salsa.
Third, and most important: this is totally easy to make. We all love it.