Colorful roasted cauliflower is tossed with olives, feta cheese, and pine nuts for a pretty side dish or a hearty vegetarian main course.
Prepare the cauliflower: Rinse each head and remove the woody stems. Break the cauliflower into bite-sized florets. Arrange evenly on a large baking sheet. Add the (whole) garlic cloves to the baking sheet. Drizzle with extra virgin olive oil. Roast at 400 degrees F. for 30 minutes. Check the cauliflower at the halfway point; remove any small florets that are getting too brown, or turn over larger pieces so they cook evenly.
Remove the baking sheet from the oven and add feta cheese and olives. Roast for an additional 3 to 5 minutes, or until the feta cheese gets soft and warm.
Remove baking sheet from the oven. Transfer the cauliflower mixture into a large bowl or serving tray. Top with toasted pine nuts and fresh mint, and drizzle with olive oil. Add salt and pepper to taste. Serve immediately if you want it warm. It may also be served at room temperature.