Preheat the Convection Roast oven to 425F and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Pour the entire marinade over the cauliflower and rub it all over..Leave at room temperature for about 30-45min.
In a oven safe pan such as cast iron, add a drizzle of Olive oil and lay the cherry tomatoes at the bottom season with salt and pepper and give it a quick mix. Place the marinated cauliflower on top bottom down.
Roast for 35-45 minutes until golden brown and the cauliflower can easily be pierce by a knife.
Remove from the oven and let it cooled for 5-10minutes. Cut quarters and place on a serving plate with the cherry tomatoes and optional cilantro chutney.