Preheat oven to 250°F. Roast the garlic in olive oil for 1.5 hours, or use the quick stovetop method (cook for 30 minutes over medium heat).
In a food processor, blend the roasted garlic and olive oil with parsley, pecorino romano, lemon juice, apple cider vinegar, and honey until smooth.
Massage the chopped kale with olive oil and lemon juice, then toss with the dressing.
Top with extra pecorino romano and toasted pepitas for added crunch. Serve and enjoy!