Preheat the oven to 400°F (204°C)

Heat 1 tablespoon (15 ml) of the oil in a medium cast-iron skillet or sauté pan on medium heat and add the onion. Stir and cook for approximately 5 minutes, or until the onion is soft and translucent. Add the garlic and cook for 2 minutes. Stir frequently to avoid scorching. Remove from heat.

In a medium bowl, whisk the yogurt, the remaining teaspoon of olive oil, Shawarma spice blend, curry powder, and salt and pepper to taste together until well combined. Stir in the onion and garlic mixture until evenly distributed throughout the sauce.

Trim the leaves off of the cauliflower and cut the stem flush with the bottom so it sits flat. Put the cauliflower in an oven safe pan and brush a thick layer of the sauce over the entire cauliflower. Roast, stem side down, for approximately 1 hour (depending on your oven, you may have to roast up to 2 hours until it's fork tender. If that's the case, cover with foil at 75 minutes to prevent burning the top), or until it’s fork tender and golden brown. Turn the pan once halfway through cooking so it roasts evenly.

Slice into pieces and serve with the remaining sauce for dipping.

Enjoy!