Crispy cauliflower and seitan with tahini sauce

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Step 1

1. Preheat the oven to 400°F. In a small bowl, combine the spices and ¼ tsp. salt; mix well.

Step 2

2. In a medium bowl, combine the cauliflower, onion, half the spice mix, and 2 Tbsp. olive oil; toss until well coated.

Step 3

Arrange the cauliflower and onions in a single layer on a sheet pan. Bake for 20 minutes, turning halfway through.

Step 4

3. Meanwhile, add the chicken thighs to the bowl; toss with the remaining spice mix and remaining 1 Tbsp. of olive oil. Set aside while cauliflower roasts.

Step 5

4. Remove sheet pan from the oven. Add the chicken thighs, arranging them evenly among the vegetables. Cook 10 minutes more, or until the chicken is cooked through (165°F). (Large chicken thighs may take a few minutes more.)

Step 6

5. Meanwhile, for Tahini Herb Sauce, combine all ingredients in a food processor. Process until smooth, adding water (about 3 to 4 Tbsp.) as needed to thin to desired consistency.

Step 7

6. Serve chicken and vegetables drizzled with the tahini sauce. Garnish with parsley and lemon slices.