Description
Baked paleo buffalo chicken nuggets and cauliflower!
Ingredients
Scale
FOR THE CAULIFLOWER
- 1 (small-ish) head of cauliflower, cut into florets
- 1 + 1/2 tbsp avocado or olive oil
- 1/4 tsp sea salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Black pepper, to taste
FOR THE CHICKEN NUGGETS
- 1.5 lbs chicken breast, cut into “nuggets”
- 2 eggs
- 1 + 1/4 cup super fine almond flour
- 1 tsp sea salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Dash of cayenne
- Black pepper, to taste
- Oil spray, for the baking sheet
- 1/2 cup buffalo sauce of choice
Instructions
- Preheat oven to 450°F and line a large baking sheet with parchment paper. Spray the parchment with avocado or coconut oil spray to grease.
- In a large bowl, mix together the almond flour and the seasonings for the chicken nuggets. Set aside.
- Cut the cauliflower into florets. Toss the florets in a large bowl with the olive oil, then toss again with all of the seasonings. Transfer to the bottom half of the baking sheet.
- In the bowl that you tossed the cauliflower in, whisk the eggs for the chicken.
- Dip each chicken nugget in the egg, allowing excess to drip off, then dredge in the almond flour mixture and lay them out on the top half of the baking sheet. *Try to use one hand for the egg wash and 1 hand for the almond flour mixture, to avoid the almond flour mixture getting lumpy.
- Bake for 12 minutes. Remove from oven and carefully flip each chicken nugget and gently toss the cauliflower, then return to oven for another 12-16 minutes, until nuggets are slightly browned and crispy.
- Remove from oven, then toss nuggets with buffalo sauce in a large bowl until well coated. I then like to pop everything back in the oven for a minute or 2 to get the sauces heated through.