Preheat oven to 400ºF.
Cut up 1 head of cauliflower into florets.
Boil in salted water until tender, strain.
Add to an oven safe baking dish.
Heat heavy cream and cream cheese until melted, add salt and pepper.
Add shredded cheese and whisk until smooth.
Add broth to thin to desired consistency.
Pour cheese sauce over cauliflower, top with addition shredded cheese if desired.
Bake for 10–15 minutes or until bubbling.
Cut chicken breast into bite size pieces.
Marinate in buffalo sauce for at least one hour.
Dredge in coconut flour seasoned with salt and pepper.
Cover with egg wash (2 eggs, 2 tbsp water).
Cover in pork rind crumbs.
Refrigerate for an hour.
Cook in air fryer at 400ºF for 20–25 minutes, turning half way.
Spray air fryer basket to prevent sticking.
Or cook in an oven at 400ºF on parchment paper.
For 20–25 minutes, turning half way through cooking.
Serve chicken on top of cauliflower mac n cheese.
Drizzle with buffalo sauce and chives.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.