Preheat oven to 425 degrees.
Chop cauliflower into large florets. Toss with olive oil and minced garlic. Season with salt and pepper. Roast on a baking sheet (or 2 if needed) for about 35 minutes, until brown and just tender. Let cool completely.
In a small bowl whisk the yogurt, olive oil, Parmesan cheese, mustard, and the juice of 1/2 lemon. Season with salt and pepper.
Once cauliflower is cooled, transfer to a large mixing bowl. Drizzle with desired amount of dressing (I did not use it all), add in the toasted pine nuts, croutons, and fresh parsley. Season with more salt and pepper if desired. Transfer to serving bowl.
Make sure not to over roast the cauliflower or it will become mushy.
For the dressing, taste test and adjust accordingly. I ended up adding more Worcestershire, some garlic powder, and a lot of black pepper.
I think this salad would be VERY good with chopped romaine also tossed in to add some fresh crunch, with the roasted cauliflower being the add-in. Or, serve the cauli in a romaine leaf boat or other lettuce cup! Would be great as a side to some lemon pepper chicken, yummy!