Spiced Chicken & Cauliflower Bowls

• While rice cooks, wash and dry produce. Roughly chop cauliflower into bite-size pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. • Add peas, half the Shawarma Spice Blend, remaining stock concentrate, 2 TBSP water, and 1 TBSP butter (for 4 servings, use all the Shawarma Spice Blend, 4 TBSP water, and 2 TBSP butter). Cook, stirring occasionally, until cauliflower is browned and tender, 3-5 minutes. Taste and season with salt and pepper if desired.

Use pan used for chicken here.

• While cauliflower cooks, roughly chop cilantro. • In a small bowl, combine cilantro, sour cream, yogurt, 1⁄4 tsp garlic powder, and 1⁄4 tsp cumin (1⁄2 tsp garlic powder and 1⁄2 tsp cumin for 4 servings). (Reserve remaining garlic powder and cumin for another use.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.