Preheat oven to 400 degrees Fahrenheit.
Peel and discard the outer papery layers of the head of garlic. Cut off a 1/2 inch from the top, exposing the tops of the garlic cloves.
Place the garlic head on a piece of foil. Drizzle extra-virgin olive oil over it, rubbing the oil into the exposed garlic cloves. Wrap the foil around the garlic, making sure it’s completely covered.
Bake for 30 to 35 minutes until the garlic cloves feel soft to the touch. While the garlic is roasting, prepare the kale (see steps 1 and 2 of the Raw Cauliflower and Kale Tabouli section).
Allow the garlic to cool inside the foil for 10 minutes or until it’s cool enough to touch.
Squeeze the roasted garlic cloves out of their skins and into the bowl of a food processor.
Add the cashew butter, water, and lemon juice and pulse until it’s completely smooth.
Add the salt, mustard powder, and nutritional yeast. Pulse until smooth and incorporated.
Toss in the capers and pulse until they are finely chopped. Set aside.