Heat the oven to 220C/425F. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.

Cut the cauliflower into florets about 3 to 4 cm across, trimming thick stems so the pieces are similar in size.

In a large mixing bowl, toss the cauliflower with 3 tbsp olive oil, salt, black pepper, smoked paprika, red pepper flakes, and sliced garlic until evenly coated.

Spread the cauliflower in a single layer on the sheet pan, leaving space between pieces so it roasts instead of steaming.

Roast for 25 to 30 minutes, flipping the florets once halfway through, until the edges are deep golden brown and slightly charred and a knife slides easily into the stems.

While the cauliflower roasts, add the feta, Greek yogurt, 2 tbsp olive oil, lemon juice, garlic clove, and a pinch of black pepper to a food processor.

Blend for 1 to 2 minutes, scraping down the sides once, until the whipped feta is smooth and creamy with no dry chunks left.

Spread the whipped feta over a serving plate in a thick layer, using the back of a spoon to create a shallow well in the middle.

Pile the warm roasted cauliflower over the whipped feta.

Drizzle with honey if using, then top with toasted pine nuts, chopped parsley or dill, and lemon zest. Serve right away while the cauliflower is still warm.