Preheat oven to 450ºF.
In a medium bowl, place the chicken with 1 tablespoon olive oil, thyme, paprika, onion powder, coriander, crushed red pepper, salt, and pepper. Toss everything together, and set aside.
In a medium bowl, add all the veggies, and season with 2 tablespoons of olive oil, salt, and pepper.
Remove the sheet from the oven, and place all the veggies on the same baking sheet. Spread everything out in an even layer, and roast for 10 minutes more.
While the chicken and veggies are in the oven, prepare the mashed cauliflower.
Fill a large pot with about 2 cups of water, and bring it to a boil.
Add the cauliflower florets to the steamer basket.
Place the steamed cauliflower and garlic in a blender jar, and blend until the cauliflower is completely smooth. Transfer to a bowl, add the clarified butter, mayo, salt, and ground black pepper, and stir well to combine.
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