Mediterranean meze platter with chicken and spicy tahini dressing

• Peel the cucumber if desired; cut the cucumber into enough ¼-inch pieces to measure 1 cup [2 cups].
• Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 
• Cut away the core from the tomato; coarsely chop the tomato.
• Cut the olives in half, checking for any pits. Set aside for garnish.

• Pat the chicken dry with a paper towel; season generously with salt, pepper, and the garlic-turmeric-dill blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate. Do not clean the pan. 

While the chicken is cooking, prepare the salad.

In a medium bowl, stir together the cucumber and Mediterranean dressing. Season to taste with salt and pepper.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Cover partially to keep warm.

While the cauliflower “rice” is cooking, finish the tomato and tahini dressing. 

In a small bowl, stir together the tomato and 1 to 2 teaspoons oil; season to taste with salt and pepper. 

In another small bowl, stir together the lemon tahini, 1 tablespoon [2 TBL] oil, and as much harissa powder as you like; season to taste with salt and pepper.

Transfer the cauliflower “rice” to individual plates. Top with the chicken, salad, tomato, and olives. Spoon over as much tahini dressing as you like and serve.