Directions

1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place cauliflower in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 20-25 minutes, or until golden brown.
4. Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
5. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
6. Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
7. Whisk in flour until lightly browned, about 1 minute.
8. Stir in chicken broth and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the Dutch oven.
9. Bring to a boil; reduce heat and simmer, covered, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 15-20 minutes. Remove chicken and keep warm.
10. Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 minutes. Stir in cauliflower until heated through, about 1-2 minutes. Return chicken to the Dutch oven.
11. Serve immediately.