1 Preheat the oven to 180 degrees. Mix the curry powder, turmeric, salt, lime and olive oil together to form a smooth paste.
2 Remove the leaves from the cauliflower. Wash them well. You can roughly chop them or leave them whole. Place the cauliflower leaves on a tray. Peel and quarter the red onions, leaving the stem intact.
3 Place the onions on the tray and pour the spice mix over everything, mix well to ensure it's completely covered. Add the cherry tomatoes to the tray, then place in the oven to roast for 15 minutes. You may need to rotate the leaves to ensure they don't burn at the edges. Some crisping up is great though.
4 Drizzle the yogurt on a serving platter. Add the cauliflower leaves, tomatoes and onion wedges. Pour over any pan juices. Scatter with coriander and pomegranate seeds. Serve right away or warm.