Keto Grilled Chicken with Cauli Mac and Cheese Recipe

DIRECTIONS

1. Preheat oven to 375°F and prepare a baking dish with olive oil spray.  Heat a large pot of water to boiling and add 1/2 tsp salt.  Remove stem and leaves from cauliflower.  Cut into small bite sized pieces and place in the boiling water; cook until crisp-tender; about 5 minutes.  Drain well then pat between paper towels to remove all moisture.
2. In a medium sauce pan over medium heat bring the cream to a simmer, whisk in the cream cheese and powdered mustard until smooth.  Add 1 cup shredded Cheddar, minced garlic, 1/2 tsp salt, white pepper and pepper sauce (Tabasco®, to taste) whisking until the cheese melts; about 1-2 minutes. Remove from the heat and stir in the cauliflower.  Pour into the baking dish and top with remaining 1/2 cup of cheese.  Bake for 15 minutes until browned and bubbly.
3. While the mac and cheese is cooking, heat a charcoal or gas grill to medium or heat a grill pan.  Season chicken with salt and freshly ground black pepper or add any sugar-free rub desired to the chicken.  
4. Grill chicken, turning occasionally, until it is no longer pink in the center and juices run clear, about 5-6 minutes per side.  Serve sliced over the Cauli Mac and Cheese.