Sheet Pan Chicken and Cauliflower Shawarma

Preheat the oven to 425 degrees F (220 degrees C).

Whisk together the Extra-Virgin Olive Oil (4 Tbsp), Shawarma Spice Blend (3 Tbsp), and Tomato Paste (1 Tbsp) in a small bowl to create the marinade for the chicken and cauliflower.

Place the Cauliflower (1 head) florets into a large bowl and toss with approximately 1/3 of the shawarma marinade. Place the Boneless, Skinless Chicken Thighs (2 lb) in a baking dish and spread with the remaining marinade, making sure to coat the chicken on both sides.

Arrange the cauliflower and chicken on a sheet pan (or two sheet pans if necessary to avoid crowding) and place in the preheated oven. Bake until the internal temperature of the chicken reaches 160 degrees F (71 degrees C), about 20 minutes.

While the chicken is cooking, make the tahini sauce: Place the Tahini (3/4 cup), juice from Lemon (1), Garlic (2 cloves), and Kosher Salt (as needed) in a blender or food processor and pulse a few times until the mixture forms a paste. With the motor running, slowly pour in 1/2 cup cold water and blend until the sauce is light in color and fluffy, 1 to 2 minutes. If the mixture is still too thick to pour, add up to an additional 1/4 cup of water in the same manner and process until the mixture is completely smooth and thin enough to drizzle.

When the chicken is ready, remove it from the oven and allow it to rest. Return the cauliflower to the oven for an additional 10 minutes while the chicken is resting.

To serve, slice the chicken against the grain. Spritz the juice from the Lemon (1) over the chicken. Drizzle the tahini sauce over the chicken and cauliflower and serve immediately. Enjoy with Pita Bread (to taste) if preferred.