Pan-Roasted Chicken Thighs With Carrot-Espresso Puree & Cauliflower Florets

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4 organic boneless skin-on chicken thighs, about 2 pounds

2 large carrots

1 cup heavy whipping cream

1/2 cup water

1/2 tablespoon minced garlic

3 tablespoons brewed espresso (brewed from ground or instant espresso)

-- Kosher salt, to taste

-- Lemon juice, as needed

1 teaspoon coriander seed

1 teaspoon cumin seed

1 teaspoon caraway seed

1 teaspoon fennel seed

1 teaspoon Madras curry

1 large head cauliflower

-- Olive or vegetable oil

1/2 tablespoon ground turmeric

-- Freshly ground black pepper, to taste

1 tablespoon unsalted butter

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