Preheat your oven to 450 degrees F. This temperature is perfect for roasting the cauliflower, allowing it to caramelize and develop amazing flavors.
In a large bowl, toss the cauliflower pieces with olive oil, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Make sure every piece is well-coated, enhancing the roasting process.
Spread the coated cauliflower in a single layer on a baking pan. Toss in the garlic cloves, leaving them in their skin. This method will soften the garlic and add a sweet flavor to the dip.
Roast the cauliflower and garlic for about 25 to 30 minutes, turning halfway through. Look for the cauliflower to be tender and golden brown.
Once roasted, pop the garlic out of its skin and discard the skin. You want only the soft, caramelized garlic for the dip.
Lower the oven temperature to 350 degrees F. This will be the temperature for baking the dip later.
Add the hot cauliflower and garlic into a food processor. It's essential to process them while they're hot for the best texture.
In the food processor, add the dried basil, parsley, oregano, thyme, rosemary, cayenne pepper, and crushed red pepper. Pulse them for one to two minutes until everything is combined.
Now, add the mascarpone cheese, mozzarella cheese, provolone cheese, and parmesan cheese to the mixture. Process for another 3 to 5 minutes until the dip is very smooth.
Season with salt and pepper to taste. If you like, stir in sun-dried tomatoes for extra flavor.
Pour the dip into a baking dish or multiple smaller dishes. Top with slices of fresh mozzarella cheese and provolone cheese. Add the pepperoni and kalamata olives if desired.
Bake the dip at 350 degrees F for about 30 minutes, until it’s hot, bubbly, and has a golden top. I recommend placing the dish on a sheet pan to catch any drips.
Serve the dip hot with crackers, fresh veggies, or bread, and enjoy!
