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Tandoori-Spiced Cauliflower Chicken Flatbreads
Ingredients
1 small
red onion
1 1/2 tsp.
paprika
1 1/2 tsp.
ground coriander
1 1/2 tsp.
ground cumin
1 tsp.
smoked paprika
1/4 tsp.
cayenne pepper
1/4 tsp.
dry mustard powder
1/8 tsp.
ground cardamom
to taste
Kosher salt
3 tbsp.
olive oil
1 tbsp.
tomato paste
2 cloves
garlic, grated
2 tsp.
grated fresh ginger
1 1/2 lb.
cauliflower, trimmed
12 oz.
boneless skinless chicken breasts
1 small
yellow onion, cut
1 tbsp.
fresh lemon juice
4 pieces
naan
1/2 cup
Greek yogurt
to taste
Cilantro leaves, for serving
Instructions
STEP 1
Place red onion in a bowl, cover with cold water, and let sit.
STEP 2
In a large bowl, combine paprika, coriander, cumin, smoked paprika, cayenne, mustard, cardamom, and 1 teaspoon salt. Stir in oil, tomato paste, garlic, and ginger. Add cauliflower, toss to coat, then toss with chicken; let sit for 15 minutes.
STEP 3
Heat air fryer to 375°F. Pick out chicken, transfer to a second bowl, and toss with yellow onion. Air-fry cauliflower in a single layer, shaking the basket halfway through, until slightly charred and browned, about 14 minutes. Transfer to plate. Air-fry chicken mixture until cooked through, about 8 minutes. Transfer chicken to the plate.
STEP 4
Meanwhile, drain red onion, toss with lemon juice and 1/4 teaspoon salt.
STEP 5
Spread naan with yogurt; top with chicken and vegetables, then red onion, and sprinkle with cilantro if desired.
Nutrition Facts
(per serving)
Calories:
2040 calories
Servings:
4 servings
Carbohydrates:
152 g
Fat:
62 g
Fiber:
18 g
Protein:
120 g
Sugar:
8 g
Meal Effort
Preparation:
15 minutes
Cook:
25 minutes
Total:
40 minutes