Indian Tandoori Chicken with Cumin-Spiced Cauliflower

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup Greek yogurt
• 2 tbsp garam masala
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp lime juice
• 1 tsp salt
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili powder
• 1 lemon wedges, for serving

Instructions

1. 1

   In a large bowl, combine the yogurt, garam masala, garlic, ginger, lime juice, and salt. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, up to 24 hours.

2. 2

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.