Roasted Cauliflower Florets with Blood Oranges and Whipped Feta

Ingredients

• 1 medium head cauliflower , cut into florets
• 2 tablespoons olive oil , divided
• 0.25 teaspoons salt
• 0.25 teaspoons freshly ground black pepper
• 1 head garlic
• 0.5 teaspoons olive oil
• 1 , 8 ounce
• 0.5 cups plain whole-milk Greek yogurt
• 2 bloods oranges
• 2 tablespoons pine nuts , toasted
• chopped fresh parsley , for garnish

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Put cauliflower on a foil-lined 10x15-inch baking pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper; toss to coat.

3. 3

   Peel away dry outer layers of garlic bulb, leaving inner layers and cloves intact. Trim bulb top to expose cloves; set, cut side up, in a custard cup or ramekin. Drizzle with 1/2 teaspoon oil. Cover with foil.

4. 4

   Roast cauliflower and garlic, turning cauliflower once, until cauliflower is deeply browned and tender, and garlic cloves are soft, about 25 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl and mash with a fork.

5. 5

   Process 1 teaspoon of the mashed roasted garlic in a food processor with feta, yogurt, and remaining 1 tablespoon oil until smooth. (Reserve remaining garlic for another use.)

6. 6

   Remove 1 teaspoon zest from one blood orange, then cut both oranges into suprêmes. (Trim away peel and all white pith from fruit, then cut inner membranes away from individual segments).

7. 7

   Spread whipped feta onto a large platter. Top with roasted cauliflower, orange suprêmes, pine nuts, zest, and parsley.