Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.

In a bowl, mix the ricotta, gouda, 1 tablespoon of thyme, 1 tablespoon of sage, nutmeg, and a pinch of salt and pepper.

Loosen the skin of the chicken breasts gently with your fingers. Stuff about 2 tablespoons of the ricotta mixture under the skin of each breast.

Rub the chicken skin with olive oil and season with 1 tablespoon of thyme, 1 tablespoon of sage, salt, and pepper.

Place the chicken in the greased skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms and season with salt and pepper.

Roast in the oven for 20 minutes, or until the chicken is cooked through.

Remove the chicken and mushrooms from the oven and set aside on a plate. Place the skillet with the shallots and garlic back on medium heat.

Add the butter and cook for 1-2 minutes, until it is nicely browned. Add the wine and cider, then bring to a boil over high heat. Boil for 5 minutes, reducing the liquid by half.

Put the chicken and mushrooms back into the skillet and let them simmer for 1 minute. Remove from heat.

In a large pot, bring water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain well.

In a food processor, blend the cauliflower, garlic, cream cheese, and butter. Season with salt and pepper to taste. Pulse until smooth and creamy, about 1 minute.

To serve, scoop the mashed cauliflower onto plates. Add the chicken and mushrooms, then spoon over the pan sauce. Top with fresh thyme.