Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.To the same skillet, add the butter, sage, and lemon slices. Sear the sage until crisp, and the lemon until golden on each side, about 1 minute. Remove the sage and lemon from the pan and add to the plate with the chicken. To the skillet, add the tomatoes, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine and lemon juice, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the pan and simmer for 5 minutes or until warmed through. Meanwhile, make the mashed cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.In a food processor, combine the cauliflower, garlic, cream cheese, and butter, season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute. To serve, spoon the mashed cauliflower onto plates. Add the chicken, sage and lemon slices. Then spoon over the pan sauce and tomatoes. Top with fresh thyme.