Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Cut 1 1/2 pounds cauliflower into roughly 1 1/2-inch florets; slice the tender core into thin pieces. Pat everything dry.

2. 2.

   Pat 1 pound chicken breasts dry. Working on a separate board, cut horizontally into cutlets if needed and gently pound thicker areas so every piece is about 3/4 inch thick. Season all over with 1 1/8 teaspoons Morton kosher salt flakes and let stand while preparing the cauliflower.

3. 3.

   On a large rimmed sheet pan, toss together:

   • The prepared cauliflower
   • 1 1/2 tablespoons olive oil
   • 1 3/8 teaspoons Morton kosher salt flakes
   • 1 teaspoon ground cumin
   • 1/2 teaspoon paprika
   • 1/4 teaspoon ground black pepper

   Spread into a single layer, placing flat sides against the pan. Roast for 15 minutes.

4. 4.

   Coat the salted chicken with:

   • 1/2 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon paprika
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground black pepper

   Turn the cauliflower and move it toward the edges of the pan. Place the chicken in the cleared center without overlapping. Roast for 15–20 minutes, until the chicken reaches 165°F and the cauliflower is tender and browned. Transfer the chicken to a clean board and rest for 5 minutes; if needed, leave the cauliflower in the oven during the rest.

5. 5.

   While the chicken roasts, juice 1 lemon and measure 2 tablespoons juice. Peel and finely grate 1 garlic clove. Whisk the lemon juice and garlic with 3 tablespoons tahini, then gradually whisk in 3 tablespoons cold water until smooth and pourable. The tahini may thicken initially before loosening.

6. 6.

   Divide the roasted cauliflower between two plates. Slice the rested chicken and arrange alongside it, spooning any resting juices over the meat. Drizzle with the lemon-tahini sauce and serve.

Want more detail? See the temperature guide.