Spicy yogurt sauce with roast cauliflower and chicken nuggets

We are keeping it classy tonight.


This yogurt sauce tastes pretty darn good on its own! Tonight I put it on the cauliflower before roasting and the chicken nuggets after microwaving ;) Below is my adaptation of this recipe from Epicurious: http://www.epicurious.com/recipes/member/views/spicy-whole-roasted-cauliflower-52799271

Ingredients

        1 head cauliflower, cut into large florets
        1 cup plain yogurt
        1 tablespoon chile powder
        1 tablespoon cumin
        1 tablespoon garlic powder
        1 teaspoon curry powder
        1 teaspoon black pepper     
         Salt to taste (or none)

Preparation

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil or cooking spray.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem. Chop into large florets that are 2-3 bites each.
3. In a small bowl, combine the yogurt with the spices.
4. Dunk the cauliflower florets into the bowl and use the back of a teaspoon or your hands to smear the marinade evenly over the top part. I leave the stems alone.
5. Place the cauliflower 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.

There will be lots of excess marinade, which can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies. Or you can dunk your chicken nuggets in it. Enjoy!