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Combine the marinade ingredients in a mixing bowl or large ziplock bag. Add the chicken thighs and toss to coat fully.
Cover or seal and place in the fridge for at least 3 hours, turning every now and then, if possible.
Pre-heat the oven to 400°F (200°C). Line one large or two regular baking trays with parchment paper.
Remove the chicken thighs from the marinade, and place them skin-side up, on the tray(s).
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.
Cut the cauliflower into florets.
Bring a pot of lightly salted water to a boil over high heat. Add the cauliflower and boil for a couple 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.
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.
Season with salt and pepper to taste. Add more olive oil or butter if you wish.