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1
Preheat oven to 400 degrees F.
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2
Cut off the top of the head of garlic, so that the tips of the cloves are exposed.
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3
Place in center of a piece of tinfoil (shiny side in) and drizzle with 1 teaspoon olive oil.
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4
Massage oil into garlic and then form the tinfoil around the garlic head tightly, like a little packet.
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5
Place on small baking tray and cook until soft and fork-tender, about 3040 minutes.
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6
While garlic roasts, place cauliflower into a large, microwave-safe, lidded bowl and fill with a few inches of water.
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7
Microwave until fork-tender, about 910 minutes.
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8
Drain water and set aside.
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9
Heat remaining 1 teaspoon oil in a small pan over medium heat and cook onion until golden brown, about 5 minutes.
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10
Set aside.
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11
Once garlic has cooked, place cooked cauliflower, onion, 1 cup grated Parmesan cheese, Greek yogurt, milk, salt, smoked paprika and pepper in the high-powered blender.
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12
Roughly chop 4 to 8 cloves of the roasted garlic (see note below) and add it into the blender.
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13
Blend until smooth and creamy (see note below).
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14
Once the dip is smooth, add kale and use the chop setting on your blender just for a few seconds until kale is broken down.
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15
Turn oven to high broil and pour dip into a small oven-safe baking dish.
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16
I used a brulee dish measuring 8 1/2 inches long and 1 1/2 inches deep.
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17
Sprinkle with the remaining 13 cup grated Parmesan.
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18
Broil until golden brown and bubbly, about 710 minutes.
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19
Let cool for a few minutes and devour immediately!
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20
Notes: 1.
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21
The amount of garlic you uses depends on the size of the cloves, and an on how much garlic flavour you like.
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22
We like a lot of garlicI used 4 very large cloves, and we found it perfect.
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Add a few at a time, taste and adjust to your liking.
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24
2.
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25
If using a Blendtec blender and the Blendtec tells you to add more liquid, stop it, scrape the sides down, and continue blending until smooth.
