4 tbspbuffalo sauce (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
1/4cupraw, unsalted cashews
2 tbspranch dressing (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
2 tbspbuffalo sauce
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
Add the cauliflower, whole garlic cloves (with the peel still on), avocado oil and a dash of sea salt to the baking sheet and toss until well combined
Roast the cauliflower for 18 minutes
Instant Pot Chicken
Cut the chicken breasts into thirds, and add it to the pot with the chicken broth
Turn the Instant Pot to pressure cook (high) for 15 minutes then release after 4 minutes on low
Use only 1 cup of the cooked chicken, and pulse it 10x in a food processer until shredded. Then add it to a separate mixing bowl.
Transfer the roasted cauliflower to the empty food processor, and squeeze the garlic cloves from the peels on top
Add the cashews, salt, buffalo sauce, and dill
Process the ingredients until smooth, and then transfer to the mixing bowl with the chicken and stir until evenly combined.
Garnish with additional buffalo sauce, ranch dressing, and dill.
*You can substitute the Instant Pot shredded chicken with a rotisserie chicken, or baked chicken shredded into pieces *Roast the cauliflower and pressure cook the chicken at the same time to cut down on the cooking time