Grilled Chipotle Chicken w/ Parmesan Roasted Cauliflower

This evening dinner was nice and simple. It was warm here today, in the upper 70s. I had a package of boneless skinless chicken thighs in the fridge and a head of cauliflower that I needed to use. I thought about making my Parmesan Cauliflower Mash but decided instead to make a different twist on it. I cut the cauliflower up into florets and placed them in a large pot on the stove in about a half inch of water so it didn't become water logged as it cooked. I steamed it for about 10 minutes or so until it was tender when pierced with a fork, but still intact (don't cook it until it falls apart). I tossed it in a bit of butter and then spread it in a single layer on a baking sheet and seasoned it with salt and pepper and about 1/3 cup of finely grated Parmesan cheese. I popped it into a 400 degree oven for about 15 minutes and then drizzled with a little melted butter and topped it with shredded Parmigiano Reggiano and baked it an additional 10 to 15 minutes until light golden and the cheese slightly browned. 

I seasoned the chicken thighs by spraying them with olive oil and then sprinkling with McCormick's Chipotle and Roasted Garlic seasoning. We grilled them for about 6 to 7 minutes per side. I served our meal with sliced avocado sprinkled with a bit of sea salt. It was so easy to make. I snapped a couple photos for you to see below. Enjoy!

Parmesan Roasted Cauliflower

Ingredients:

1 medium head of cauliflower (separated into florets), steamed
Salt and pepper, to taste
4 tablespoons melted butter, divided
1/3 cup finely grated Parmesan cheese
1/4 cup shredded Parmesan 

Directions:

Preheat oven to 400 degrees F. Line a large cookie sheet with foil or parchment paper.

In a pan or bowl, toss lightly steamed and drained cauliflower florets with 2 tablespoons butter until coated. Spread in a single layer on lined baking pan. Season with salt and pepper and top with finely grated Parmesan. Bake for 15 minutes. Remove from oven and drizzle with remaining 2 tablespoons melted butter; top with shredded Parmesan and bake an additional 10 to 15 minutes or until light golden brown.