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600g chicken thighs zonder bot

60 ml olive oil

60 ml lemon juice

2 tbs wine vinegar

3 tbs fresh oregano finely chopped

2 tbs fresch tyme, finely chopped

2 Garlic gloves, minced

2 tsp salt

½ tsp pepper

450g cauliflower

180 ml (60 gr) shredded parmezan cheese

110 gr u salted butter, melted

1 tbs olive oil (optional)

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1. Combine the marinade ingredients in a mixing bowl. Add the chicken thighs and toss to coat fully.

2. Cover or seal and place in the fridge overnight or at least 3hours, turning occasionally.

3. Pre-heat the oven to 400°F (200°C). Line one large or two small baking trays with parchment paper.

4. Remove the chicken thighs from the marinade and place them skip up on the prepared baking trays.

5. Bake for 30-35 minutes, or until internal temperature is 165°F (74°C), and the skin is golden brown. Let rest for 5-10 minutes before serving.

6. Cut the cauliflower into florets.

7. Bring a pot of lightly salted water to a boil over high heat. Add the cauliflower and boil for a cpuple of minutes - just enough so the florets are tender but retain a somewhat firm texture. Strain the cauliflower in a colander and discard the water.

8. Add the cauliflower to a food processor, along with the remaining ingredients, and pulse until it reaches a smooth and creamy consistency. You can also use an immersion blender.

9. Season with salt and pepper to taste. Add more olive oil or butter if you wish.

For more lemmon taste, add slices of lemmon to the baking tray to roast.