Caramelized, Curried Cauliflower with Garlicky Yogurt Sauce

Preheat the oven to 425°F (230°C). Make the yogurt sauce: Grate garlic into a small mixing bowl. Add yogurt and lemon juice to the bowl. Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving. On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper. Whisk in the olive oil and vinegar. Add the cauliflower and onion and toss to coat. Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets. Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.