• Preheat oven to 200℃.

THERMOMIX METHOD

• Rice cauliflower 5 seconds/speed 5. Reserve.
• Add bacon, onion, garlic, and butter.  Chop 5 seconds/speed 5
• Add cauliflower. Cook 4 minutes / 98℃ / speed 1
• And pumpkin, jalapeños, cream, cream cheese, and bone broth. Cook 5 minutes / 95℃ / stir reverse
• Meanwhile season the chicken with the za'atar and paprika, and cook chicken in butter, in frypan, over medium heat. Cook skin side down, until skin is lovely and golden. Turn once to cook other side
• Add diced mushroom and cook until golden and cooked through.
• Add the sauce and chicken into a small deep baking pan (I used a a bakeware loaf pan) top with grated cheese, and cook in the oven for 10 minutes, until cheese is all nice and gooey and melted.
• Cut breast into slices. Ladle sauce over chicken. Serve with a green salad

CONVENTIONAL METHOD

• To rice cauliflower, cut cauliflower into florets and place in a blender or food processor. Blend on medium speed for 5 seconds until cauliflower resembles rice.
• Season the chicken with the za'atar and paprika, and cook chicken in butter over medium heat. Cook skin side down until skin is lovely and golden. Turn once to cook other side. Add sliced mushroom and sauté until lightly brown. Remove and reserve
• In the same pan add bacon, cauliflower, onion, garlic, and butter. Sauté until fragrant and onion is translucent
• And pumpkin, stock, cream, jalapeños, and cream cheese. Cook until mixture reduces by half and begins to thicken. Serve as above