Spiced Whole Roasted Cauliflower

This is based off this recipe however I made a few substitutions depending on what I had around the house and I would encourage you to experiment as well! This is a great main dish for a vegetarian meal and is very impressive when you pull it out of the oven!  Depending on the size of your cauliflower, it should make about 6 servings.
 

For this recipe, you will need the following:

1 tablespoon vegetable oil
1 head cauliflower
1 cup sour cream (the original recipe used Greek yogurt, but either will work. I had sour cream, so I used that instead.)
1 small lemon, zested and juiced (the original recipe called for a lime, but I had a lemon, so I used that instead. Either will work.)
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

You can also change the spices used depending on personal preference, of course.
 

Preheat the oven to 400 degrees, then combine the spices, sour cream and lemon in a bowl and mix thoroughly.

Cut all the green leaves off the cauliflower and make sure the stem is cut close enough to the cauliflower that it rests securely right side up without danger of rolling away. Rinse the cauliflower thoroughly and dry it as much as possible.
Cover a baking tray with some parchment paper and a little oil and put the cauliflower on the parchment paper and cover the cauliflower with the sour cream and spice mixture using a spatula or your hands. Make sure the mixture is relatively evenly distributed to ensure even cooking. Place the cauliflower in the oven at 400 degrees for about 40 minutes. When it's done, the outside should look dark golden brown.
 

Take the cauliflower out of the oven and let it cool for a few minutes then cut and serve. I've found the best way
to serve it is to cut it into slices like a cake. It's a great vegetarian dish and it's pretty impressive looking!