Preheat oven to 400*

Place onion on foil lined baking sheet

Slice pointy, non-root end of onion off. Just about 1/2 an inch

Peel skin off of onion

Flip onion and place cut side onto cutting board

Starting at top and leaving roughly 1/2 inch at top slice onion down to bottom. Do this 4 times around so that you have four even segments

Using that technique, continue to do so until you have 16 even sections around the onion

Flip and gently pull onion "petals" down, separating the segments

Drizzle or spray olive oil onto onion lightly coating each petal

Lightly sprinkle cumin, paprika, cayenne pepper, dried thyme and pepper over top of onion making sure to spread petals apart in order to evenly coat

Repeat with salt but feel free to be a bit more liberal with the salt than other seasonings

Place in oven and bake for 20 minutes or until onion is soft and edges are crispy

Meanwhile add tomato paste, horseradish, seasoning salt, red pepper flakes to paleo mayo and combine. I prefer to use my immersion blender to do so

Once onion is done, transfer to plate and serve w dipping sauce