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PaleoDairy & gluten freeTooGut original

Paleo Tandoori Chicken & Cauliflower Tray

Spice-coated chicken thighs and rough cauliflower florets roasted on one tray until the edges earn their colour.

Prep18 mins
Cook32 mins
Serves4
DifficultyEasy
Start cooking ↓
Irregular tandoori chicken thighs and charred cauliflower on a seasoned tray
TooGut pickFlexible, practical, genuinely delicious.

Coconut yoghurt carries the spices without dairy. Use thighs of different natural shapes and tear the cauliflower by hand so both finish with real char, not factory edges.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Tray

  • 900 gskinless chicken thighs
  • 800 gcauliflower, torn into varied florets
  • 180 gunsweetened coconut yoghurt
  • 1 tbspgaram masala, cumin and paprika
  • 30 gfresh ginger, grated
  • 3 clovesgarlic
  • 60 mllemon juice
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Make the coating

Mix coconut yoghurt, spices, ginger, garlic, lemon and salt.

Marinate briefly

Coat chicken and rest for 20 minutes. Toss cauliflower with olive oil and salt.

Give everything room

Spread over two trays at 220°C. Roast cauliflower for 28 minutes and chicken for 30 to 34 minutes, turning once.

Rest and serve

Rest chicken for 5 minutes, then spoon the rough tray juices over chicken and cauliflower.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,060 kJ

Protein55 g

Carbohydrate18 g

Fibre8 g

Fat23 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Two large oven trays
  • ✓ Mixing bowl
  • ✓ Digital thermometer
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