| 1 | tsp | ground coriander |
| 1 | tsp | smoked paprika |
| 0.25 | tsp | red pepper flakes (optional) |
| 3 | tbsp | olive oil |
| 1 | taste | salt |
| 1 | taste | black pepper |
| 2 | lb | chicken thighs |
| 1 | head | cauliflower |
| 3 | unit | shallots |
| 1.25 | cup | greek yogurt |
| 2 | tbsp | fresh mint, chopped |
| 2 | tbsp | cilantro, chopped |
| 2 | tbsp | lemon juice |
| 1 | clove | garlic, finely grated |
| 1 | lb | tofu |
Heat oven to 425 degrees and set a rack in the center.
In a large bowl, whisk together the coriander, paprika and pepper flakes with 1/3 the oil and a big pinch of salt and pepper.
Coat the chicken in 2/3 of the oil/spice mix. Arrange the chicken, skin-side up, on a large baking sheet.
Coat the tofu in the remaining oil/spice mix, arrange on a baking sheet.
Add the cauliflower, shallots, remaining 2/3 oil, and a sprinkle of salt and pepper to a bowl. Toss to coat, then arrange the vegetables in a single layer on a sheet pan.
Bake until the chicken is deep golden brown and cooked through, the tofu has browned around the edges, and the cauliflower is browned (~40 minutes). Toss the vegetables and tofu once or twice as they cook.
While the chicken/tofu/veg bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
Transfer the chicken/tofu/vegetables to a platter and top with a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.
https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt