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Ingredients
  

  • 1 head cauliflower about 1 1/2 lb., cored and cut into florets about 1 inch in diameter
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup plain yogurt
  • 1 Tbs Dijon mustard

Instructions
 

  • Preheat an oven to 400°F.
  • In a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper.
  • Drizzle over the cauliflower, toss to coat evenly.
  • Arrange the cauliflower florets in a single layer on a rimmed baking sheet.
  • Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes.
  • When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard.
  • Pour over the hot cauliflower and serve immediately