- Preheat oven to 400°F. Spray 9-inch pie plate or small baking dish with nonstick spray.
- Remove and discard outer leaves and core of cauliﬂower, keeping head intact. Place cauliﬂower in prepared pie plate. Whisk together yogurt, garlic, tandoori seasoning, and salt in small bowl. Spread yogurt mixture all over cauliﬂower.
- Roast until small knife inserted into center of cauliﬂower goes in easily and yogurt topping is browned, about 1½ hours, rotating pie plate once or twice during roasting time so cauliﬂower cooks evenly.
- Let cauliﬂower stand 10 minutes to cool slightly. Drizzle with lime juice and sprinkle with cilantro. Cut into 6 wedges.
- Per serving: 1 wedge
To remove the core of the cauliﬂower, turn it stem side up. With a small knife, cut down around the stem at an angle towards the stem, removing a “cone” of stem about 1 inch deep. Tandoori seasoning is available in specialty food stores and online.