Start off by preheating your oven to 375°F (190°C). This ensures the chicken cooks evenly and saves time. Rinse the chicken leg quarters under cold water. Pat them dry with paper towels, which helps the skin become crispy during cooking.

In a small bowl, mix the flaky kosher salt, black pepper, and garlic powder. Rub this seasoning all over the chicken, ensuring that every nook and cranny is coated. The skin-on part? It's there for a reason. Leaving the skin on adds flavor and keeps the chicken juicy.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once it's hot, add the chicken leg quarters, skin side down.

Sear for about 5 minutes until the skin is golden brown. Flip the chicken over to the other side and sear for an additional 2 minutes. This step builds a beautiful crust, enhancing the overall flavor.

While the chicken is searing, grab a large mixing bowl.

Combine the finely riced cauliflower, whipped cream cheese, zesty ranch seasoning mix, and half of the grated Cheddar cheese. Mix everything well until the cauliflower is thoroughly coated. The cream cheese will help bind it all together.

Once the chicken is seared, remove the skillet from the heat. Spoon the cauliflower mixture around the chicken in the skillet. It should mostly cover the chicken legs but leave the skin exposed. This combination creates a perfect disco of textures.

Cover the skillet with aluminum foil to keep the moisture locked in. Bake in the preheated oven for about 30 minutes.

After that, remove the foil and sprinkle the remaining Cheddar cheese on top. Bake for an additional 10-15 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (75°C).

When the dish comes out of the oven, drizzle melted butter on top of everything and sprinkle the chopped parsley for a burst of color. Let it rest for a few minutes, then serve it up.