Someone ones said that there are all the different cuisines, and then there is garlic. The garlic cuisine is called "tasty".
I have been to restaurants that serve a roasted head of garlic with the bread, instead of butter. I even worked in a restaurant where the roasted garlic was an item in the appetizer menu. Roasting whole heads of garlic is very easy and you can make as many as you like with just a minimal effort. Aside that it can be spread on bread instead of butter, roasted garlic can have many different creative uses: in dressings, sandwich spreads, pasta sauces, pizza and so on. All you need is whole garlic heads, some olive oil and sea salt.
How to roast whole heads of garlic:
Cut off just a little bit from the tops of each garlic head, only enough to expose each individual clove. Brush each bulb thoroughly with olive oil and place them on a shallow baking dish in the oven. Sprinkle the garlic with a pinch of coarse sea salt and turn the heat to 350 F. Roast until the garlic is brown and mushy, usually at least 1 hour or more, depending on size.