Roasted Cauliflower Florets with Blood Oranges and Whipped Feta

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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