Sheet Pan Chicken Tikka Masala with Roasted Cauliflower & Red Onion

Directions

1. Preheat the oven to 450°F.
2. In a bowl, grate or mince the ginger and garlic (set half of the garlic aside). Stir in tomato paste, cumin, paprika, cayenne, salt, and half the garlic with the yogurt, then coat the chicken with the mixture.
3. Rinse the cauliflower and cut into florets, trimming and discarding the stems as needed; place on a sheet pan. Break the red onion into ½-inch pieces and add to the pan.
4. Toss the cauliflower and onion with oil, then season with salt and pepper. Spread in a single layer and bake until the cauliflower is tender and browned at the edges, about 18–20 minutes.
5. Move the pan of vegetables to the oven rack, and arrange the chicken in a single layer on another sheet pan. Roast until the chicken is cooked through, about 18–20 minutes.
6. While the chicken cooks, mix olive oil with paprika, cumin, salt, the remaining yogurt, and the rest of the garlic in a small bowl to make a finishing sauce.
7. When the cauliflower comes out, toss it with fresh parsley leaves, which have been minced after removing the stems. Serve the chicken with the roasted vegetables and a dollop of the yogurt sauce on top.
8. Serve and enjoy.