Two cooks are not too many; curried chicken and cauliflower

I went back to work half-time at the end of May (with a 6 to 8 hour weekly commute) and did not foresee this benefit: Stoic the Vast has vastly expanded his cooking repertoire. He’s baked a toothsome whole wheat-oat bread for years and, likewise, always been in charge of fluffy omelets with sautéed peppers and onions and featherweight pancakes.

But I didn’t see the Roasted Curried Chicken and Cauliflower coming. Last Friday when he had the day off and I didn’t, he used that recipe from the December issue of Better Homes & Gardens. Now I dream of cauliflower the way Stephen Foster did of Jeannie.

This is 4 servings although we made it 3. Any garlicky cucumber Greek yogurt sauce leftovers dress up a fish sandwich like nobody’s business.

Roast curried chicken and cauliflower

3/4 cup plain Greek yogurt, divided

2 tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons curry powder (not scorchingly hot unless you just like to suffer)

4 boneless, skinless chicken thighs cut into cubes the size of cauliflower florets

1 small head cauliflower, pulled into florets

SAUCE: 1/2 cup chopped cucumber

1 clove garlic, peeled and minced

1/4 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons minced fresh mint leaves

Heat oven to 450.° In resealable plastic bag combine `1/4 cup yogurt,  olive oil, curry powder, salt and pepper.  Add chicken and cauliflower; toss to coat. Arrange on 15×10-inch baking sheet with an edge and bake 25 to 30 minutes or until chicken is done, turning everything halfway through.

Meanwhile in small bowl, stir together remaining 1 cup yogurt, cucumber, garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Serve chicken and cauliflower with sauce and a sprinkle of mint.

We ate this with pre-cooked tandoori rice and fresh pineapple. Prepare to be dazzled, and Happy Valentine’s Day.