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Two whole roasted garlic bulbs with golden exposed cloves, herbs, and garlic spread beside an air fryer

Air Fryer Roasted Garlic (Whole Bulbs)

Make soft, golden, spreadable roasted garlic from whole bulbs. Allow 10 minutes to cool after cooking; the 40-minute total includes this cooling time.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 roasted garlic bulbs
Course: Condiment, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole garlic bulbs firm and intact
  • 2 teaspoons olive oil divided
  • 1/8 teaspoon kosher salt optional

Equipment

  • Air Fryer
  • Sharp kitchen knife
  • Cutting board
  • Oven mitts or heat-resistant tongs
  • Foil if permitted, or small covered air-fryer-safe cooking dish

Method
 

  1. Remove loose outer skin while keeping each garlic bulb intact. Trim approximately 1/4 inch from the pointed top to expose the cloves.
  2. Place each bulb cut-side up. Drizzle 1 teaspoon olive oil over each bulb; add optional salt.
  3. Wrap each bulb securely in foil only if your air fryer permits foil, or use a small covered air-fryer-safe cooking dish. Keep required airflow space and foil away from the heating element.
  4. If required by your appliance, preheat the air fryer to 375°F.
  5. Cook protected bulbs at 375°F for approximately 20–30 minutes, checking at 20 minutes and continuing in 3–5-minute intervals until cloves are soft and mash easily.
  6. Carefully remove the garlic, avoiding trapped steam. Cool approximately 10 minutes or until safe to handle.
  7. Squeeze the softened cloves from their skins, mash, and serve as a spread or use in recipes.

Notes

Time breakdown: Prep 5 minutes + cook 25 minutes + cooling 10 minutes = 40 minutes total elapsed. Actual cooking time may range from 20 to 30 minutes based on bulb size and air fryer.
Peeled cloves variation: Use 10–12 medium peeled cloves, 1 teaspoon olive oil and a pinch of salt. Enclose in a small covered air-fryer-safe dish (or an approved secured foil packet) and cook at 350°F for approximately 15–20 minutes, beginning to check at 10–12 minutes, until soft and mashable. Cooking times are estimates and vary with bulb size and appliance. Follow manufacturer instructions for foil and airflow. Refrigerate roasted garlic promptly and use within 3–4 days; non-acidified homemade garlic-in-oil must be refrigerated immediately and used within 4 days or frozen. Never store homemade garlic-in-oil at room temperature. Recipe timings and quantities are an editorial draft, not yet kitchen-tested.