Moroccan Spiced Roasted Cauliflower Bowl with Herbed Tahini and Grilled Chicken

Method

1. Step 1: Preheat oven to 220°C (425°F). Pat chicken breast dry with paper towels, season with ¼ tsp salt and ¼ tsp pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes until golden crust forms, then transfer skillet to oven.

2. Step 2: While chicken roasts, toss cauliflower florets and drained chickpeas with remaining 2 tbsp olive oil, cumin, coriander, paprika, cinnamon, ginger, and remaining salt and pepper in a large bowl. Spread on a baking sheet in a single layer.

3. Step 3: Roast vegetables for 25-28 minutes, stirring halfway, until cauliflower edges caramelize to deep golden brown and chickpeas are crispy. The internal temperature of chicken should reach 75°C (165°F).

4. Step 4: Meanwhile, whisk tahini, lemon juice, minced garlic, and water in a small bowl until smooth and pourable. The sauce should be the consistency of heavy cream—add more water if needed.

5. Step 5: Remove chicken from oven, let rest 3 minutes, then slice against the grain into ½-inch strips. Arrange cauliflower and chickpea mixture on plates, top with chicken slices, drizzle generously with tahini sauce, and garnish with fresh parsley. Serve immediately.