1 TBSP olive or coconut oil
1 head cauliflower
1 1/2 cups plain coconut yogurt (you can use greek yogurt if you aren’t dairy sensitive)
1 lime, zested and juiced
2 TBSP chili powder
1 TBSP cumin
1 TBSP garlic powder
1 tsp curry powder
1 tsp salt
1 tsp black pepper
Preheat the oven to 400 and lightly grease a small baking sheet with olive or coconut oil.
Trim the base of the cauliflower to remove any green leaves and the stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chili powder, cumin, garlic powder, curry powder, salt, and pepper.
Dip the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
Place the cauliflower on the prepared baking sheet and roast until the surface is lightly browned, 30 to 40 minutes. (It will have a crusty appearance.)
Let the cauliflower cool for 10 minutes before cutting it into wedges.
Detox, Paleo, Vegan, Vegetarian