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Cauliflower Buffalo Chicken Bake












  • 3 chicken breasts (approx. 1.5 lb or 700 g), diced and sautéed in coconut oil (or 3 cups of cooked chicken meat)
  • ½ head (300 g) of cauliflower, broken into florets
  • 1 cup (240 ml) of mayo
  • ⅓ cup (80 ml) of hot sauce (adjust if you don’t want it as spicy)
  • 3 Tablespoons (45 ml) of mustard
  • Salt and pepper, to taste
                          • 1Preheat the oven to 350°F (175°C).
                          • 2Shred the cooked chicken and mix with the rest of the ingredients. (Cook the chicken first if you don’t have cooked chicken available.) Season with salt and pepper.
                          • 3Pour the mixture into a small casserole dish (or 8-by-8-inch pan) and bake for 25-30 minutes until bubbling.
                          (Estimated and based on per-serving amounts.)
                            Calories: 472     Fat: 42 g     Total Carbs: 3 g     Fiber: 1 g     Sugar: 1 g     Net Carbs: 2 g     Protein: 24 g