Greek Yogurt Spinach Dip

Preheat your oven to 400°F.
Cut the top off the head of garlic so the tips of the cloves are exposed. Place it in the center of a piece of tinfoil (shiny side in) and drizzle with 1 teaspoon of olive oil. Massage the oil into the garlic and then form the tinfoil around the garlic head tightly, like a little packet. Place on a small baking tray and bake until soft and fork-tender, about 40-45 minutes.
While the garlic roasts, bring a large pot of water to a boil. Add the cauliflower, cover, and cook until fork-tender, about 10-15 minutes. Drain well and place into a high-powered blender.
Heat the remaining 1 teaspoon of oil in a small pan over medium heat and cook the onion until golden brown, about 5 minutes. Place into the blender with the cauliflower.
Roughly chop 4-8 cloves of the roasted garlic, and add it to the ingredients in the blender along with 1 cup of the grated Parmesan cheese, the Greek yogurt, milk, salt, smoked paprika, and pepper.
Blend until smooth and creamy.
Once the dip is smooth, add 2 cups of the spinach and turn the blender to the "chop" setting just for a few seconds until the spinach is broken down.
Roughly chop the remaining spinach by hand and stir it in, to add a different texture.
Transfer to an oven-safe serving dish and sprinkle with the remaining 1/2 cup of cheese.
Bake uncovered until golden brown and bubbly, about 20-25 minutes. For a golden-brown top, broil for 1-2 minutes after baking.
Let the dip cool and set for a few minutes before serving.