Roasted Cauliflower Florets with Blood Oranges and Whipped Feta

Preheat your oven to 425°F (220°C). (5 minutes)

Arrange cauliflower florets on a large baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to ensure even coating. (5 minutes)

Prepare the garlic by peeling away the outermost papery layers, leaving the cloves intact. Slice off the top of the bulb to expose the cloves. Place the garlic, cut-side up, in a small ramekin and drizzle with 1/2 teaspoon of olive oil. Cover the ramekin tightly with aluminum foil. (5 minutes)

Roast the cauliflower and garlic in the preheated oven for approximately 25 minutes, flipping the cauliflower halfway through, until the cauliflower is deeply golden brown and tender, and the garlic cloves are soft and yielding. (25 minutes)

Allow the roasted garlic to cool slightly. Then, gently squeeze the softened cloves from their skins into a small bowl. Mash the roasted garlic cloves with a fork until smooth. (5 minutes)

In a food processor, combine 1 teaspoon of the mashed roasted garlic (reserve the remaining garlic for another culinary adventure), feta cheese, Greek yogurt, and the remaining 1 tablespoon of olive oil. Process until the mixture is luxuriously smooth and creamy. (5 minutes)

Using a zester or microplane, carefully remove 1 teaspoon of zest from one of the blood oranges. Supreme both blood oranges (cut away the peel and pith, then segment the orange, freeing each segment from the membrane). (10 minutes)

On a large, elegant platter, artfully spread the whipped feta. Arrange the roasted cauliflower florets on top, followed by the vibrant blood orange suprêmes. Scatter the toasted pine nuts and blood orange zest over the dish. Garnish generously with freshly chopped Italian parsley. Serve immediately and prepare to be amazed! (5 minutes)