Creamy Cauliflower Dip

• 1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces
• 1 garlic clove, peeled
• 1/4 cup olive oil, divided, plus more for serving
• 1 medium onion, thinly sliced
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt, divided
• 3/4 cup plain Greek yogurt
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• Coarsely chopped parsley (for serving)
• Baby romaine hearts and endive leaves (for serving)

1. Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
2. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
3. Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and puree until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
4. To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
5. Dip can be made 5 days ahead; cover and chill.

head of cauliflower, garlic, olive oil, onion, ground cumin, kosher salt, yogurt, lemon zest, lemon juice, parsley, hearts

Taken from www.epicurious.com/recipes/food/views/creamy-cauliflower-dip (may not work)