Grilled Cauliflower with Feta

Preheat grill to medium-high (400-450°F). Remove outer leaves and any woody stem from bottom of cauliflower head. Cut the cauliflower head into quarters through the stem and core; cut each quarter in half again, carefully including enough of the core to hold the wedge together. Brush the wedges with 1 tablespoon oil. Oil the grill grates; grill cauliflower, covered, until lightly charred and tender-crisp, about 6 minutes per side. Transfer to a platter and tent with foil. (The cauliflower will soften further as it stands under the foil.)

Stir feta, bell pepper, parsley, capers, salt, the remaining 1/3 cup olive oil and crushed red pepper (if using) together in a small bowl. Spoon over the cauliflower wedges and serve hot or at room temperature.