To make the White Bean Hummus

1. Add 1 cup of the white beans, 1/2 cup tahini, 1 tablespoon of lemon juice, 3/4 teaspoon of salt, a small garlic clove, and a pinch of pepper to the bowl of a food processor and pulse 3-5 times or until the ingredients start to blend together. (Before starting, be sure to set aside about 1/2 cup of white beans for garnish.)
2. Measure one cup of ice into a liquid measuring cup, then fill it with water to the one cup level.
3. With the food processor running, pour a thin stream of water into the bowl. The hummus mixture will start to smooth out, and the whirring sound of the food processor will ease up. When the hummus is smooth and moves easily in the bowl, it is done. This usually takes me 1/2 - 3/4 cup of ice water. Taste for salt and adjust if needed and set aside.

To make the Chicken and Spiced Cauliflower

1. Pre-heat the oven or air fryer to 400°F.
2. Trim the cauliflower into bite-sized pieces and add to a medium sized bowl. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon chili flakes, 1 tablespoon lemon juice, and the minced garlic Toss to combine.
3. Pour 1/4 cup olive oil over the cauliflower mixture and toss and stir to combine. (I like to get my hands in there to make sure all the pieces are coated well with everything and the nooks and crannies are filled with seasoning.)
4. Spread the seasoned cauliflower onto a lined sheet pan or air fryer basket. Roast for 10 - 15 minutes or until the cauliflower starts to get carmelized and browned edges.
5. When the cauliflower has fully cooked, put it back into the mixing bowl and add the sliced celery and minced parsley, tossing well to combine.
6. While the cauliflower is roasting, warm a skillet over medium high heat with 2 tablespoons of unsalted butter and 2 tablespoons of olive oil.
7. Season the chicken well with 1 teaspoon of salt.
8. As the skillet heats up, you'll see the butter start to foam. When the foaming subsides and the butter is getting darker in color, add the chicken breast to the pan, smooth side down.
9. Cook for 3 minutes and flip. Cook for 5-6 minutes more or until the chicken registers 160°F when temped with a thermometer. You can also check for doneness by pressing the tip of your finger onto the fattest part. If it springs back, it's done!
10. Serve the chicken alongside the white bean hummus topped with the spiced cauliflower.