While I loved the roasted garlic, the recipe as written was still a little bland, though this may be due to using dairy-free butter spread and leaving out the parmesan (these needed to be dairy-free). I covered the garlic with foil while in the oven and baked it for 40 minutes, after which I squeezed it into a large bowl and mashed it into pulp with a potato masher (if you had lumpy garlic, you probably didn't cook it long enough). I used a wooden spoon to combine the garlic with the butter-spread and added 1 1/2 tsp. lemon juice, 1/2 tsp. salt and 1 tsp. salt-free Italian seasoning for flavor. I spread the mixture on Ener-G tapioca dinner rolls as these also had to be gluten-free and broiled them for 5 minutes as directed. They were great--the whole family loved, and no one could believe they were gluten- and dairy-free. Thanks for the great base-recipe!!
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While I loved the roasted garlic, the recipe as written was still a little bland, though this...