Beet Whipped Feta with Roasted Cauliflower

-1 Preheat the oven to 400 F
-1 Trim the stem off of the cauliflower and cut into florets. Add the cauliflower to a sheet pan and drizzle generously with olive oil and toss with the salt, pepper, garlic powder and cayenne pepper.
-1 Bake for 35-40 minutes total, raising the temperature to 425 F towards for the last 10 minutes.
-1 Peel the beets and cut them into 2u0022 pieces. Add them to a small pan with a drizzle of olive oil and pinch of salt u0026 pepper. Bake for 30 minutes on 400 F, until fork tender.
-1 Once the beets are ready, add them to your blender with the remaining whipped feta ingredients. Blend everything together until smooth. You may need to scrape down the sides of the blender in between.
-1 Transfer the dip to a serving platter, you can reserve some in a container to store in the fridge. Top with the roasted cauliflower and garnish with a drizzle of olive oil, squeeze of lemon juice, chopped parsley, sesame seeds and sumac. Serve at room temperature
-1 Leftover beet feta dip can be refrigerated for up to 1 week and served cold or at room temperature with crackers, bread or veggies