Forget Florets - Roast the whole cauliflower

I am going to do a Debbie and Mackenzie and show you that yes, indeed, on rare occasions my oven does get used by someone other than Sherrie.
I saw this recipe on Facebook last night - and today I went out and bought the ingredients.  Here's the finished product:

You start out with a whole head of cauliflower (I started out with 2 because I like leftovers (but there is plenty of dip for two heads so no need to double the recipe like I did).  Here are the ingredients:

•  1-1/2 c. plain Greek yogurt
• 1 lime, zested and juiced
• 2 T. chili powder.  I reduced this to 1-1/2 T. and it was plenty.
• 1 T. cumin
• 1 T. garlic powder
• 1 t. curry powder
• 2 t. kosher salt.  I used regular salt.  It was fine.  With all that chili powder, you're not tasting the salt.
• 1 t. black pepper

Preheat oven to 400 and lightly grease small cookie sheet w/vegetable oil.

Trim base of the cauliflower to remove green leaves and cut the stalk flat with the head.

Combine all ingredients in a medium size bowl.  Don't waste any lime.

Dunk the cauliflower into the bowl and fill in the voids with a spoon or your hands.  You can store the excess in the refrigerator and reuse.  Sherrie and I are going to try it with brussel sprouts later this week. 

Bake the cauliflower for 30 to 40 minutes until the surface is dry and lightly browned.

It says to let cool for 10 minutes, but I would only let it cool for 5 or less, because it wasn't very hot when I ate it.

I made a cheese sauce to dip it in, but I don't think it really added to the dish, and it definitely added to the calories.  Enjoy!