Scallops with Curried Cauliflower

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1 small head cauliflower, cut into florets

1 red onion, cut into 1/2-inch wedges

5 tablespoons extra-virgin olive oil

Kosher salt

2 cloves garlic, grated

1 tablespoon curry powder

1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed

1/3 cup golden raisins

1/4 cup roasted salted cashews

1/2 cup fresh cilantro

1/2 cup plain low-fat yogurt

Lime wedges, for serving