Cut cauliflower into small pieces and steam for 10 to 12 mins till tender
Once cauliflower cooked add to a bowl and add ghee, garlic, coconut milk, salt and pepper to taste. I blend with an immersion blender but you could use a regular one.
Slice chicken breast in half long wise. Season with salt and pepper.
Season almond flour with garlic powder, onion powder, salt and pepper.
Cover chicken with season flour mixture.
In a large pan heat oil and brown chicken on each sides about 2 mins each side.
Remove chicken add oil and sauté garlic, mushrooms, thyme and rosemary till mushrooms are slightly browned.
Add Marsala wine, chicken stock, and Dijon. All to reduce by 1/2. Add ghee and Add chicken back in a cook for 10 to 12 mins.
I didn't not use a thinking agent but you could add some arrow root powder into the chicken stock to thicken the sauce.
Add chopped parsley to garnish.