Preheat and prep the cauliflower: Set your oven to 220°C (200°C fan). Toss the cauliflower florets with 2 tablespoons of olive oil, a generous pinch of salt, and the black pepper. Spread them in a single layer on a baking tray. Roast for 20 minutes, giving the tray a shake halfway through. You’ll know they’re ready when the edges are deep golden brown and the florets feel firm when poked with a fork — they should smell nutty and slightly sweet.

Sear the chicken thighs: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. Season the chicken thighs with a little salt. Place them in the pan, smooth side down. Cook for 4-5 minutes without moving them — you’ll hear a steady sizzle. When the underside is a rich, caramelised brown and releases easily from the pan, flip and cook for another 3 minutes. The chicken should feel firm to the touch but still have a little give. Transfer to a plate and set aside.

Build the flavour base: Lower the heat to medium. Add the diced onion to the same pan (don’t wipe it clean — those browned bits are pure flavour). Cook for 3-4 minutes, stirring often, until the onion turns translucent and smells sweet. Add the minced garlic and stir for 30 seconds, just until you can smell it clearly. Don’t let it brown or it will turn bitter.

Create the creamy pesto sauce: Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to lift up all those delicious browned bits. Let it simmer for 1 minute, then add the cream cheese in small spoonfuls. Whisk gently until the cream cheese has melted completely — the sauce should look smooth and slightly glossy, with a pale green tint from the pesto that you’ll add next. Stir in the pesto and Parmesan, then let the sauce bubble gently for 2 minutes until it thickens enough to coat the back of a spoon.

Combine everything: Slice the seared chicken thighs into thick strips (about 2cm wide). Add the strips back into the pan along with any juices from the plate. Stir in the roasted cauliflower florets and the lemon juice. Let everything simmer together for 3-4 minutes, stirring occasionally. The sauce should cling to the chicken and cauliflower, and you’ll see it darken slightly as it reduces.

Finish and serve: Taste the sauce and add a little more salt or lemon juice if needed. The final dish should look creamy and inviting, with flecks of green pesto and golden-brown cauliflower throughout. Garnish with fresh parsley or basil if you like, then serve immediately or portion out for the week ahead.