1 Preheat oven to 190°C degrees.
2Cook the cauliflower for 15 Minutes until soft. Chop into smaller pieces.
3Heat a frying pan to medium heat and add olive oil and chicken breasts. Season breast with salt, pepper and paprika.
4Cook the breasts until soft and cooked through, remove and set aside.
5Use the electric hand mixer to shred the chicken into smaller pieces.
6Add the bacon pieces into the frying pan and cook over medium/high heat until the bacon starts to turn golden brown, but don’t make it too crispy. Add the onions and garlic and saute for about 2 Minutes.
7Remove from heat and set aside.
1In a sauce pan over medium heat combine the butter, heavy cream, paprika, turmeric, black pepper, and xanthan gum. Stir until the sauce starts to thicken a little and then add the grated cheese. Stir until the cheese melts completely and the sauce turns smooth.
2 Combine the cheese sauce, cauliflower, bacon in the sauce pan and add the cooked chicken meat.
1Combine parmesan, butter and almond flour until you get crumbles for the topping.
1Divide dish into 4 equally small ramekins. Sprinkle the topping evenly and place into the oven for 15 Minutes until topping turns golden brown.