Roasted Cauliflower

This is a Feldman House favorite.
1 Head of Cauliflower
1/4 cup evoo
Kosher salt and black pepper

1. Adjust rack lowest position heat oven to 475
2. Cut Cauliflower into 8 equal wedges so florets remain intact. (you can cut into smaller but make sure there are flat sides to each floret wedge.)
3. Place in bowl and drizzle oil and and salt and pepper and gently toss.
4. Place on baking sheet and cover tightly with foil. Bake for 10 min, then remove foil and roast for another 8-12 minutes.
5. Remove sheet from oven and flip wedges over and return to oven to roast another 8-12 min until Cauliflower is golden all over. (Drizzle with sauce below or more evoo and salt and pepper)
   

Curry Yogurt Sauce.
1 tblsp veg oil
1 shallot minced
2 tsp curry powder
1/4 tsp red pepper flakes
1/3 cup H2O
1/4 cup plain yogurt
1 tsp juice from 1 lime
2 tblsp minced cilantro
Heat oil in small skillet over med-high, add shallot and cook until softened (2 min) Stir in curry powder, pepper flakes, cook until fragrant (1 min), Remove from heat, wisk in water, yogurt, lime juice and cilantro, salt and pepper. Drizzle over Cauliflower.