Whole Roasted Spicy Cauliflower

Olive oil or canola oil
1 medium to large whole cauliflower head
1 ½ c. plain Greek yogurt or sour cream
2 limes, zested and juiced
2 T. chile powder
1 T. cumin
1 T. garlic powder
1 t. curry powder
Salt, red/black pepper

1. Preheat oven to 400.
2. Line a baking sheet with foil and lightly grease the foil with oil or spray with PAM.
3. Trim the base of the cauliflower to remove any green leaves and woody stem.
4. In a bowl, combine the yogurt or sour cream with lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
5. Dunk the head of cauliflower into the bowl and using a brush or your hands, smear the marinade evenly all over the surface.
6. Place the head on the baking sheet and roast until the surface is dry and lightly browned, about 30-40 minutes. The marinade will make a crust on the surface.
7. Let the cauliflower cool for 10 minutes before cutting into wedges.
*****If you have any leftover marinade, store in air-tight container in the refrigerator. This can be used on other veggies, meat, fish, chicken, etc.