Heat the oven to 450 degrees. In a large bowl, toss the cauliflower with the olive oil, salt and pepper. Place in a single layer on a large baking sheet. Roast for 25 to 30 minutes, stirring 2 or 3 times during roasting, until tender and golden brown. Meanwhile, in the bowl of a food processor, process the spinach, basil and chives for 15 seconds or until very finely chopped. Add the cottage cheese and lemon pepper. Pulse 10 to 15 times until blended. Transfer to microwavable serving bowl. Heat the dip on High power for 30 to 45 seconds or until warm throughout. Serve the roasted cauliflower with the warm dip. Cover and refrigerate any leftovers.