Crispy Chicken Thighs With Cauliflower And Cilantro

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1 tablespoon olive oil

2 1/2 pounds bone-in, skin-on chicken thighs (about 8)

kosher salt and black pepper

1 head cauliflower (about 11/2 pounds), cut into florets

2 small dried red chilies or 1/4 teaspoon crushed red pepper

1 tablespoon fresh lime juice, plus lime wedges for serving

1/2 cup fresh cilantro leaves

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