Sheet Pan Chicken and Cauliflower "Shawarma"

Name: Sheet Pan Chicken and Cauliflower "Shawarma"
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 0 pieces Vegetable Oil (Neutral oil, for greasing); 1 piece Cauliflower (1 large head cauliflower (about 2.5 lbs pre trimming), cut into florets, large florets halved or quartered if necessary (see photo above as a reference)); 1 piece Yellow Onion (1 large onion, sliced); 5 tbsp Olive Oil (5 tablespoons olive oil, divided); 0 pieces Kosher Salt (Kosher salt and fresh pepper, to taste); 1 tbsp Cumin Seeds (1 tablespoon whole cumin seeds or ground cumin, see notes above); 1 tbsp Coriander Seed (1 tablespoon whole coriander seeds or ground coriander, see notes); 2 tsp Smoked Paprika (2 teaspoons smoked paprika); ½ tsp Cayenne Pepper (1/2 teaspoon cayenne); 2 cloves Garlic (2 cloves garlic, minced); 0 pieces Lemon (Lemon wedges, naan, and yogurt sauce (see notes) for serving)

Sheet Pan Chicken and Cauliflower "Shawarma" - Dinner (Middle Eastern)

60 minMiddle Eastern

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Vegetable Oil0 pieces · Neutral oil, for greasing
Cauliflower1 piece · 1 large head cauliflower (about 2.5 lbs pre trimming), cut into florets, large florets halved or quartered if necessary (see photo above as a reference)
Yellow Onion1 piece · 1 large onion, sliced
Olive Oil5 tbsp · 5 tablespoons olive oil, divided
Kosher Salt0 pieces · Kosher salt and fresh pepper, to taste
Cumin Seeds1 tbsp · 1 tablespoon whole cumin seeds or ground cumin, see notes above
Coriander Seed1 tbsp · 1 tablespoon whole coriander seeds or ground coriander, see notes
Smoked Paprika2 tsp · 2 teaspoons smoked paprika
Cayenne Pepper½ tsp · 1/2 teaspoon cayenne
Garlic2 cloves · 2 cloves garlic, minced
Lemon0 pieces · Lemon wedges, naan, and yogurt sauce (see notes) for serving

Make it mine in the app

Steps

1Preheat the oven to 425ºF and position a rack in the center. Rub a sheet pan with about a teaspoon of neutral oil. Place cauliflower florets and onion on top. Season all over with a teaspoon of kosher salt and pepper to taste, and 3 tablespoons of the oil.
2In a small bowl, stir together the cumin, coriander, smoked paprika, and cayenne. (If using whole seeds, see notes above.) Pour half (about 1 tablespoon and a scant teaspoon) of this mixture over the cauliflower. Use your hands to toss the cauliflower and onions evenly with the oil and spice mix. Transfer pan to the oven and roast for about 30 minutes, tossing once after about 20 minutes.
3Meanwhile, place chicken thighs in a large bowl. Season all over with salt (at least another teaspoon). Add the remaining spice mix, remaining 2 tablespoons of oil, and minced garlic. Toss to coat. Let sit at room temperature while vegetables roast.
4Remove the sheet pan from the oven. Toss everything around. Nestle the thighs around the vegetables. Return pan to the oven and cook for 10 minutes—if thighs are large, they may need 5 more minutes or so. Cut into one to check. Remove pan from the oven and let everything rest on the sheet pan for 10 minutes.
5Meanwhile, stir together the yogurt sauce (see notes), warm up some naan, cut the lemons, etc. When chicken has rested, transfer it to a platter to cut or cut directly on the sheet pan, taking care not to ruin your pan. The chicken should be in 1- to 2-inch cubes or so—about the same size as the cauliflower. Return chicken to sheet pan or to a serving platter along with the cauliflower. Toss everything together. Taste. Adjust with more salt and pepper if necessary and squeeze a lemon over everything, if desired. To serve, spread naan with yogurt sauce, nestle chicken and cauliflower inside, and eat taco-style. Alternatively, serve the naan on the side and eat with a knife and fork. Serve lemon wedges on the side.