Cauliflower Bun Chicken Sliders

Trade in your high calorie, high carb bread burger buns for low calorie, low carb, gluten-free, dairy-free, and grain-free cauliflower buns! These sliders were not only clean and healthy, but they were delicious and so cute too!  I made this dairy-free by using a vegan, dairy-free cheese because dairy doesn't really agree with me, but you can definitely use any low-fat cheese of your choice in place of the cheese I used.  

Ingredients:

-1 cup of cauliflower, riced

-2 egg whites

-2 tbsp daiya cheddar cheese (this cheese is vegan friendly...it's dairy, gluten, and soy-free and still tastes so good!)

-1/2 tbsp nutritional yeast

-Mrs. Dash Garlic & Herb and Italian Seasonings (or you can use garlic powder, regular italian seasoning, salt & pepper if you'd like)

-Any chicken of choice, already made. I always have extra lean chicken already made from meal prep

-2 leaves of baby spinach

Directions:

Preheat oven to 425F.  To rice the cauliflower, I use my food processor or you can use a blender.  Combine the riced cauliflower, egg whites, cheese, nutritional yeast, and seasonings in a bowl (I don't usually measure seasoning I kind of just eyeball it...but probably 1/2 tsp each) and mix.  Take a muffin pan and spray 2 of the muffin cups with non-stick cooking spray.  Divide the mixture into 2 portions and pour into each muffin cup.  Cook for 15 minutes, then broil for 4-5 minutes.  Let cool, then cut the two "muffins" in half, creating a top bun and bottom bun for each.  Heat up your chicken and put it on the bun, then add the spinach.

This makes two sliders, so feel free to double the recipe or adjust it to make more! For 2 sliders (just the buns...with the chicken it varies depending on what you used) it's 135 calories, 3g fat, 8g carbs, 2g fiber, 12.5g protein.