Lighter Kale and Parmesan Dip

Preheat oven to 400ºF.

Cut off the top of the head of garlic, so that the tips of the cloves are exposed. Place in center of a piece of tinfoil (shiny side in) and drizzle with 1 teaspoon olive oil. Massage oil into garlic and then form the tinfoil around the garlic head tightly, like a little packet. Place on small baking tray and cook until soft and fork-tender, about 30–40 minutes.

While garlic roasts, place cauliflower into a large, microwave-safe, lidded bowl and fill with a few inches of water. Microwave until fork-tender, about 9–10 minutes. Drain water and set aside.

Heat remaining 1 teaspoon oil in a small pan over medium heat and cook onion until golden brown, about 5 minutes. Set aside.

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. Roughly chop 4 to 8 cloves of the roasted garlic (see note below) and add it into the blender. Blend until smooth and creamy (see note below).

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.

Turn oven to high broil and pour dip into a small oven-safe baking dish. I used a brulee dish measuring 8 1/2 inches long and 1 1/2 inches deep. Sprinkle with the remaining ⅓ cup grated Parmesan.

Broil until golden brown and bubbly, about 7–10 minutes. Let cool for a few minutes and devour immediately!

Notes:
1. The amount of garlic you uses depends on the size of the cloves, and an on how much garlic flavour you like. We like a lot of garlic—I used 4 very large cloves, and we found it perfect. Add a few at a time, taste and adjust to your liking.
2. 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.