Cut the top off each head of garlic, exposing the cloves within.
Place the garlic heads in the baking dish and drizzle with olive oil. Sprinkle lightly with salt and pepper.
Pour in about 1 1/2 tablespoons water for each head of garlic. (Option: You can also use white wine, for a winey-infused garlic.)
Cover the dish with a microwave-safe lid.
Microwave on 50% power in periods of 3 minutes.
Check the garlic after each 3-minute period, poking it with a fork to see how tender the garlic cloves are. (Be careful when removing the lid, as hot steam will billow out.)
Continue microwaving. After 6 minutes have elapsed, cook in increments of 1 minute each, until the garlic is very soft and can be pierced easily with a fork. Squeeze garlic out of the cloves and use in a recipe. Or turbo-boost your garlic by giving it a quick roast!
Heat the oven to 450°F. Wrap the steamed garlic head in a large piece of foil and put in the baking dish. (Pour out any remaining water first.)
Bake for 10 to 15 minutes or until the garlic has begun to color.