Moroccan-Spiced Roasted Cauliflower with Herb-Crusted Chicken and Tahini

Method

1. Step 1: Preheat oven to 200°C/400°F. Pat chicken breast completely dry with paper towels — moisture prevents the spice crust from adhering. Season both sides with salt, pepper, and half the ras el hanout.

2. Step 2: Toss cauliflower florets and drained chickpeas in a large bowl with olive oil, remaining ras el hanout, cumin, smoked paprika, and half the minced garlic. Spread in a single layer on a sheet pan.

3. Step 3: Nestle the seasoned chicken breast among the vegetables. Roast for 25 minutes until chicken reaches 75°C internally and cauliflower edges caramelize and turn deeply golden.

4. Step 4: While roasting, whisk tahini with remaining garlic, lemon juice, and 2 tbsp water until smooth and pourable. The mixture will thicken as it sits — add more water if needed.

5. Step 5: Remove pan from oven. Rest chicken for 3 minutes, then slice against the grain into 1cm thick medallions. The internal temperature should hold at 75°C.

6. Step 6: Arrange chicken and roasted vegetables on plates. Drizzle tahini sauce in a zigzag pattern. Garnish with fresh parsley and an extra squeeze of lemon.