White Bean Hummus

1. Reserve 1/2 cup of beans for garnish.
2. Add the remaining white beans and the rest of the hummus ingredients to the bowl of a food processor and pulse 3-5 times or until the ingredients start to blend together.
3. Measure one cup of ice into a liquid measuring cup, then fill it with water to the one-cup level.
4. With the food processor running, pour a thin stream of water into the bowl. The hummus mixture will start to smooth out, usually taking 1/2 - 3/4 cup of ice water.
5. Taste for salt, adjust if needed, and set aside.

Chicken and Spiced Cauliflower

1. Pre-heat the oven to 400°F.
2. Trim the cauliflower into bite-sized pieces and add to a medium sized bowl.
3. Add 1/4 cup olive oil, the lemon juice, fresh garlic, and seasonings into a shaker jar and shake to combine
4. Pour over the cauliflower and toss to coat.
5. Spread the seasoned cauliflower onto a lined sheet pan. Roast for 10 - 15 minutes or until the cauliflower starts to get carmelized and browned edges.
6. 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.
7. While the cauliflower is roasting, warm a skillet over medium high heat with 2 tablespoons of unsalted butter and 2 tablespoons of olive oil.
8. Season the chicken well with 1 teaspoon of salt.
9. As the skillet heats up, the butter will start to foam. When the foaming subsides and the butter becomes darker in color, add the chicken breast to the pan, smooth side down.
10. 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.
11. Serve the chicken alongside the white bean hummus, topped with the spiced cauliflower, and garnished with beans.