On a plate, combine almond flour, half of salad dressing mix and pepper; coat chicken on both sides.
In a large skillet with a tight-fitting lid over medium heat, heat 1 tablespoon of the oil; add chicken and cook for 4 to 5 minutes per side or until cooked through.
Remove from skillet and keep warm.
Add remaining oil to pan drippings.
Add peppers and onion and saute for 3 minutes or until lightly browned. Stir in remaining salad dressing mix, cauliflower and water.
Bring to a boil then reduce heat, cover and simmer for 2 to 3 minutes or until cauliflower is tender-crisp.
Add chicken and sprinkle with cheese.
Cover and cook just until cheese melts.