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Preheat oven to 400 degrees.
Cut off the top quarter of a head of garlic, reserving the cut off cloves for later use.
Place garlic head on a sheet of aluminum foil.
Drizzle head with olive oil and sprinkle with ¼ teaspoon salt.
Wrap up tightly in foil.
Roast for 45-60 minutes. (Check whether garlic is fully roasted by unwrapping foil and piercing with skewer—it should go in with no resistance.) Let cool slightly.
Squeeze out garlic cloves into medium bowl and add horseradish.
Use a fork to mash together.
Stir in mayonnaise, lemon juice, dijon mustard, 1 tablespoon of parsley, ½ teaspoon salt, and pepper.
Transfer to serving bowl and garnish with the remaining ½ tablespoon parsley.
Let chill for 30 minutes before serving.