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1. Preheat the oven to 400u00b0 and lightly grease a small baking sheet with vegetable oil. Set aside.
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2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
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3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
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4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
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5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
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6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
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Finishing Touches
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It's the details that count! Try these tips
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A recipe this good (and simple) is just begging for variations. Try using orange juice and zest instead of lime, or 2 tablespoons fresh chopped rosemary instead of the chile and curry powders.
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Leftover cauliflower? Slice it into smaller pieces and wrap them in prosciutto--you won't be sorry.
