Melt a couple of Tbs butter in a roasting pan and add chicken thighs, turning to coat with the butter. Season the thighs with lemon pepper spice,
or you could use cajun seasoning, as you wish. Cover the dish with foil and roast in a 180°C oven for 30 minutes, then remove the foil, put the
cauliflower cheese in alongside, and continue roasting for another 30 minutes, basting the chicken from time to time. To make the cauliflower cheese,
break cauliflower into small florets and parboil for about 5 minutes, drain and tip into an ovenproof dish. Make a cheese sauce by melting 2 Tbs butter
and adding 2 Tbs plain flour. Stir over a low heat for a couple of minutes to cook the flour, then add whole milk in stages, stirring all the while,
until you have a nice smooth thick white sauce. Season with freshly-ground black pepper, then stir in a couple of handfuls of grated sharp cheddar cheese,
until melted and smooth. Pour over the cauliflower, sprinkle a little more grated cheddar on top and bake alongside the chicken for 30 minutes, until
browned and bubbling. Serve with the chicken and with little roasted potatoes.