Step 1

Heat oven to 450 F or 425 F convection with the rack in the middle.

Step 2

Whisk together the coconut milk, tandoori spice, salt, and lemon juice in a 2-cup measuring cup. (Got a bottle of Nom Nom Paleo Tandoori? Just measure out 1 cup of it in place of making your own marinade!)

Step 3

Use a pastry brush to evenly spread the avocado oil over the bottom of a rimmed baking sheet. (You can skip this part and line your pan with parchment paper or foil—your resulting dinner won’t brown as much, but clean-up will be a breeze.)

Step 4

Place the cauliflower and onions in a large bowl and pour in half of the tandoori marinade. Toss well to coat.

Step 5

Shake off the excess marinade and arrange the cauliflower and onions on the greased baking sheet.

Step 6

Add the chicken thighs to the bowl and pour in the remaining marinade. Toss well to coat evenly with the tandoori marinade.

Step 7

Arrange the thighs in a single layer on the sheet pan with the cauliflower.

Step 8

Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, flipping the cauliflower and rotating the tray 180° at the halfway point.

Step 9

The sheet pan dinner is done when the cauliflower is tender and browned and the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if using chicken breasts).

Step 10

Sprinkle on the minced cilantro and serve with lemon wedges. Dig in!