Preheat oven to 230 °C (450 °F). Line a large baking sheet with parchment paper. In a large mixing bowl, combine oil, coriander, turmeric, cumin, 2 ml (1/2 tsp) salt, 1 ml (1/4 tsp) pepper and cayenne. Place chicken in center of prepared pan; brush each piece with 2 ml (1/2 tsp) oil mixture. Add cauliflower to bowl and toss to coat; place cauliflower around chicken. Lightly coat chicken and cauliflower with cooking spray; sprinkle chicken with remaining 1 ml (1/4 tsp) each salt and pepper. Roast until chicken is just cooked through, about 20 minutes. Transfer chicken to a cutting board; let rest. Toss cauliflower with chicken juices in pan; continue roasting until browned and tender, about 10 minutes more. Add cilantro; toss. Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze lime juice over top.
- Serving size: 85 g (3 oz)chicken and 175 ml (3/4 cup) cauliflower
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