Lemon Charred Cauliflower and Grilled Chicken

In a bowl, combine 3 tablespoons extra virgin olive oil, tomato paste, smoked paprika, 6 cloves minced garlic, lemon juice, lemon zest, crushed red pepper, kosher salt, and black pepper.

Add the bite-size chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.

Preheat the oven to 450 degrees F.

On a rimmed baking sheet, combine the cauliflower florets, 2 tablespoons olive oil, and a pinch each of salt and pepper. Arrange the quartered and seeded lemon around the cauliflower.

Transfer to the oven and roast for 10-15 minutes, or until tender and charred.

Remove the charred lemon slices from the baking sheet and finely chop them, rind and all. Discard any seeds.

In a salad bowl, add half of the chopped lemon, parsley/cilantro, olives, red wine vinegar, and remaining 1/3 cup olive oil. Season with salt and crushed red pepper flakes. Add the cauliflower, cucumbers, and seeds, and toss well.

In a bowl, combine the yogurt, 2 cloves grated garlic, and 2-3 tablespoons lemon juice. Season with salt.

Set your grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces on skewers.

Grill the chicken skewers until lightly charred and cooked through, turning occasionally, for 10 to 12 minutes.

Spread the yogurt sauce on a plate, add the cauliflower salad, and top with the grilled chicken. Garnish with fresh herbs and serve with naan bread.