Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Thoroughly rinse produce and pat dry. Halve lemon and zest both halves. Thinly slice green onions on a bias (angle). Stem thyme and coarsely chop leaves. Mince garlic. Finely chop parsley. Stem rosemary and coarsely chop leaves. Drain the capers. Rinse the chicken breasts and pat dry.

Bring a medium pot with cauliflower florets and a pinch of salt, covered with cold water to a boil over high heat. Let boil for 8-10 minutes or until fork tender. Drain, reserving ½ cup of the cooking water. In same pot, add cauliflower, half the garlic, cream cheese, and a pinch of salt and pepper. With a fork or whisk, mash ingredients together until smooth with only a few lumps. If necessary, use reserved cooking water to make whipped cauliflower smoother. Keep warm until ready to serve.

In a mixing bowl, combine the capers, lemon zest, lemon juice, remaining garlic, parsley, green onions (reserving a pinch for garnish), and 1 tsp. olive oil. With a fork or wooden spoon, gently mash the ingredients together to release the aromatics of the lemon and herbs. Add a pinch of salt and pepper and keep at room temperature until ready to serve.

In a separate mixing bowl, combine the chopped thyme, rosemary, and 2 tsp. olive oil and mix. Add the chicken breasts and evenly coat with herb mixture. Arrange coated chicken on the lined baking sheet, add salt and pepper to taste, and bake on middle rack for 12-14 minutes or until internal temperature reaches a minimum of 165 degrees. Once done, let chicken rest before serving.

Add a serving of whipped cauliflower to each plate. Place a chicken breast atop the cauliflower. Drizzle a hearty spoonful of gremolata over the chicken. Garnish with remaining green onion and a crack of black pepper.