Sheet pan chicken and cauliflower bake

Chicken second courses

Baking

Inspired by a favorite recipe for roasted cauliflower, which Molly Wizenberg <a href="http://orangette.net/2014/03/call-it-a-meal/">wrote about on her blog</a> several years ago, this one takes the recipe a step further, adding Shawarma-inspired spices and chicken thighs to make it a more complete meal. Note: This is not traditional shawarma, which is typically made with chicken or lamb and cooked on a vertical rotisserie for hours, then sliced thinly. Spices: If you are up for it, toast whole cumin and coriander seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle with the smoked paprika and cayenne. To make a simple yogurt sauce: Stir together 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt. Taste and adjust with more salt or lemon to taste. Another delicious sauce option is this: <a href="https://food52.com/recipes/64114-yogurt-tahini-sauce">Yogurt-Tahini Sauce</a>. To use boneless breasts instead of thighs, check them after 8 minutes—depending on their size, they may take more or less time than the thighs.