Preheat oven to 450 degrees F.

Toss cauliflower with oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer on baking pan. Toss on the 2 cloves of garlic (leave them in their skin) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Pop the garlic out of it's skin and discard the skin. Turn the oven down to 350 degrees F.

Remove from the oven and add add the hot cauliflower and garlic to the bowl of a food processor. Add the basil, parsley, oregano, thyme, rosemary, cayenne and crushed red pepper. Pulse one to two minutes to combine. Add the the mascarpone, mozzarella, provolone and parmesan. Process for 3 to 5 minutes or until the dip is very smooth. Season with salt and pepper. If desired stir in sun-dried tomatoes.

Pour the dip into a baking dish or multiple smaller baking dishes. Top the dip with slices of fresh mozzarella and provolone. Add pepperoni's and olives if desired. Bake the dip at 350 degrees for 30 minutes until hot and bubbly with a bit of golden on the top (I recommend putting the dish or dishes on a sheet pan.) Serve hot with crackers.