Roasted garlic is much much less garlicky and way sweeter when it's been roasted. Plus you can do a million things with it - add to mashed potatoes, soups, dressings, sauces, etc. Oh - and the bottom of the head has the fuzzy, brown part.
Head(s) of garlic - number depends on how much you'll need
Preheat oven to 350
Keeping head whole, cut about 1/2 to 3/4 of an inch of the pointy end with a sharp knife exposing all the cloves
Place the head(s) in a baking dish or on a small double layer of tin foil
Drizzle with olive oil, sprinkle lightly with salt and either put on the lid or wrap foil up around sides sealy tightly to make a small packet and put in oven
Bake one hour
Remove from oven, remove lid or open packet - the cloves will squeeze easily out when done