PREPARATION

Preheat oven to 400 degrees.


Soak 12 bamboo skewers in water for 20 mins.


In a small food processor, add the yogurt, onion, garlic, cilantro, spices and oil. Chop until well blended.


In a large bowl, coat the chicken with yogurt mixture and marinate for 15 minutes.


Thread 2 chicken tenders on each skewer.


Line a large sheet pan with parchment paper.


Arrange skewers on one side of the pan. On the other side, arrange romanesco and potatoes in a single layer.


Drizzle veggies with olive oil. Sprinkle with salt and pepper, and curry powder.


On just the potatoes, sprinkle with mustard seeds.


Bake for 35 minutes or until veggies are tender and chicken is cooked through. You may need to toss the veggies half way through cooking.


Serve with naan.