Instructions

1. Roasting is one of my favorite ways to cook this newly cool crudité, which tastes even better with a zesty parsley-Parmesan dipping sauce.
2. Preheat oven to 450°F. Cut the cauliflower in half, lengthwise. In a medium bowl, mix the mascarpone, yogurt, Parmesan, lemon zest, olive oil, capers, salt, and red pepper flakes. Rub the garlic clove along the rough surfaces of the cauliflower florets and discard.
3. Hold the cut side of a cauliflower half and dip it into the bowl. Rotate and angle the cauliflower so that you coat the entire outside of it. Place it cut-side down on a baking tray and repeat with the other half. Roast the cauliflower for 20 minutes. Lower the oven temperature to 425°F and loosely tent the cauliflower with tinfoil.
4. Roast for an additional 20 minutes or until the cauliflower pierces easily with a paring knife and is evenly golden brown. While the cauliflower is in the oven, combine the olive oil, parsley, lemon zest, salt, and Parmesan cheese and set aside. Drizzle the cauliflower with the sauce or serve on the side.