Italian Chicken and Cauliflower Bake

* 5 tsp. tomato paste
* 5 Tbsp. olive oil, divided
* 1 tsp. dijon mustard
* 1/4 to 1/2 cup grated parmesan cheese, divided
* 1 tsp. dried oregano leaves
* 1/2 tsp. garlic powder
* salt
* coarse black pepper
* One medium head of cauliflower
* 4 large chicken breasts (about 1 lb. total)

1 Preheat oven to 425ºF.

2 In a large bowl whisk together the tomato paste, 3 tablespoons of the olive oil and dijon mustard. Note that the olive oil will not fully incorporate. That’s o.k.. Add 1/4 cup of the Parmesan cheese, the oregano, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon coarse black pepper.

3 Break a head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet, spreading the cauliflower around the outside of the pan.

4 Cut the chicken breasts in half width-wise. Put them in the middle of the pan in a single layer. Brush them with the remaining 2 tablespoons of olive oil and sprinkled with the Italian seasoning, 1/4 teaspoon of salt and 1/4 teaspoon of coarse black pepper.

5 Roast until cauliflower is darkened in spots and is tender-crisp when stuck with a fork and the chicken is cooked through to 165ºF, about 25 minutes. Sprinkle everything with remaining Parmesan cheese to serve.