CAULIFLOWER CHICKEN TENDERS RECIPES

Steps:

• Preheat oven to 275 F and line a baking sheet with parchment paper.
• Add the cauliflower rice to a microwave-safe bowl and microwave according to package directions. Let cool.
• Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture. Add to a food processor and pulse until finely chopped.
• Transfer the cauliflower to the prepared baking sheet and bake for 1 hour until, stirring every 20 minutes, until dried out and crispy. Let the cauliflower cool. Meanwhile, increase the oven temperature to 400°F.
• Transfer cooled crispy cauliflower to a shallow bowl and add parsley, onion powder, garlic powder, ground mustard, grated parmesan, salt, and pepper. Toss to combine.
• Add eggs and buttermilk to another shallow bowl and beat to combine.
• Pat the chicken tenderloins with paper towels so that they are dry. Dip the chicken in the egg wash, then the cauliflower breadcrumbs, pressing to adhere. Place on a parchment-lined baking sheet.
• Bake for 15 minutes, flipping halfway through. Serve with your favorite dipping sauce.

Steps:

• Preheat oven to 375°F. In a Dutch oven, heat oil over medium-high heat. Add frozen chicken tenders. Cook 3 to 4 minutes on each side or until golden brown. Transfer to plate.
• To the same Dutch oven add onion and cauliflower. Cook 2 minutes until lightly browned. Add garlic, thyme, salt, and pepper; cook 30 seconds more. Add lemon juice. Stir, scraping up brown bit in bottom of pan. Add chicken broth and lemon peel. Bring to boiling; cover and transfer to oven.
• Bake 10 minutes or until chicken is no longer pink (170°F). Add spinach and green onion; cover and let stand 2 minutes to slightly wilt spinach.
• In a small bowl combine olives, dates, and pistachios. Spoon chicken mixture over cooked rice, if desired. Top with olive mixture and additional lemon peel, if desired.