Keto Sheetpan Tandoori Chicken and Cauliflower
How to Make It
Step
Recipe Steps steps 6 1 h
Step 1
Mince the garlic and ginger and cut the cauliflower into florets. Combine ginger, garlic, yogurt, lemon juice, paprika, garam masala, chili powder, 1 tsp turmeric, and cumin, in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.)
Step 2
Add the chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
Step 3
Place the oven rack in the top third of the oven and preheat to 425ºF. Add the cauliflower to a large-rimmed baking pan. Drizzle evenly with the olive oil. Sprinkle over the cumin seeds and 1 tsp ground turmeric. Toss together until evenly coated.
Step 4
Remove chicken from the marinade and shake to leave excess marinade behind. Make spaces in the cauliflower for the chicken throughout the center of the pan. Roast in the oven for 20 minutes, then toss the cauliflower to ensure it’s cooking evenly, and return the pan to the oven for 25 to 30 minutes more (40 to 45 minutes total roasting time), until chicken and cauliflower are cooked through and the chicken is evenly browned.
Step 5
At the end of cooking, you can place the sheet pan under the broiler for 3-5 minutes to get the classic tandoor char marks on the chicken, if you’d like.
Step 6
When everything is cooked, top with garnishes of your choice, we use dollops of yogurt and fresh cilantro. Serve right from the pan.
Ingredients
- Chicken breast – 3 lb
- Ginger root, raw (Grated) – 1 tbsp
- Garlic – 5 clove
- 5% Authentic Greek Strained Yogurt – 0.75 cup
- Lemon juice – 2 tbsp
- Paprika – 3 tsp
- Garam masala – 2 tsp
- Chili powder – 2 tsp
- Turmeric, ground – 2 tsp
- Cumin, seed – 1 tsp
- Salt and Pepper, to taste – 1 tsp
- Cauliflower – 1 medium – head – 5″ to 6″ diameter
- Extra virgin olive oil – 1 tbsp
- Cumin, seed – 1 tsp
- Yogurt – 0.5 cup