Preheat the oven to 400 degrees 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, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
Place the cauliflower carrot slices and potato cubes on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
While the cauliflower is in the oven, place your cheeses in a bowl and using an immersion blender, with the heavy cream and 2 teaspoons of olive oil, process until the mixture is smooth and light. Stir in 1/2 teaspoon of salt or to taste. Set aside at room temperature. Stir in more heavy cream if you want more of a drizzle. Cheese can be placed on the cauliflower .
Let the cauliflower cool for 10 minutes before cutting.