Preheat oven to 325 degrees (300 if using convection).

Rice the florets of the cauliflower, using a grater or in food processor.

Spread out on a non-stick baking sheet. Do not apply thickly, the cauliflower needs plenty of room to breathe.

Bake for approximately 1 hour, turning about every ten minutes, so the tiny bits don't burn. The cauliflower should just lightly brown and dry out considerably (end volume will be about ⅓ what you started with)

Preheat oven to 425 degrees.

Beat egg and buttermilk together.

Dredge the chicken tenders in the egg wash, then in the cauliflower crumbs. Pat lightly to ensure sticking, and lay out on a baking sheet.

Mist the cauliflower coated chicken fingers with a Paleo friendly oil, or lightly baste with a melted solid fat.

Bake for 15-16 minutes.