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1. Preheat the oven to 400° and lightly grease a
small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any
green leaves and the woody stem.
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.)
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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