Tandoori-Spiced Cauliflower Chicken Flatbreads

Ingredients

• 1 small red onion, thinly sliced
• 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 tsp smoked paprika
• 1/4 tsp. dry mustard powder
• 1/8 tsp. ground cardamom
• 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 and cut into small florets
• 12 oz. boneless, skinless chicken breasts, cut into 2-inch cubes
• 1 small yellow onion, cut into 1/2-inch-thick wedges
• 1 Tbsp. fresh lemon juice
• 4 pieces naan or flatbread, warmed
• 1/2 c. Greek yogurt or labneh
• Cilantro leaves, for serving

Directions

1. Place red onion in small bowl, cover with cold water, and let sit.
2. In 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 15 minutes.
3. Heat air fryer to 375°F. Pick out chicken, transfer to second bowl, and toss with yellow onion. Air-fry cauliflower in single layer, shaking basket halfway through, until slightly charred and browned, 14 minutes. Transfer to plate. Air-fry chicken mixture until chicken is cooked through, 8 minutes. Transfer to plate.
4. Meanwhile, drain red onion, then toss with lemon juice and 1/4 teaspoon salt. 
5. Spread naan with yogurt; top with chicken and vegetables, then red onion, and sprinkle with cilantro if desired.