Rainbow Cauliflower Casserole with Thai Peanut Chicken

 

Ingredients

• 1 ½ pounds Cauliflower, roughly chopped (about 7 heaping cups)
• 8 ounces Chicken Breast
• ½ cup Light Coconut Milk
• 1 cup Peanut Butter Powder
• ¼ cup Natural Peanut Butter (plus 2 tablespoons)
• 2 tablespoons Fish Sauce
• 1 tablespoon Sriracha Chili Sauce (plus 1 teaspoon, and extra for garnish if desired)
• 1 tablespoon Coconut Sugar
• Juice of one large Lime
• 1 teaspoon Minced Fresh Garlic
• 1 teaspoon Fresh Ginger, minced
• ½ teaspoon Salt
• 1 cup Snow Peas, halved
• 1 cup Red Bell Pepper, chopped (about 1 large pepper)
• 1 cup Red Cabbage, finely chopped
• ¾ cup Carrot, thinly sliced (about 1 large carrot)
• ½ cup Fresh Cilantro, minced (plus more for garnish)
• Diced Green Onion (for garnish)
• Toasted Peanuts (for garnish)

Instructions

1. Preheat and Prepare:

• Preheat your oven to 400°F (200°C) and spray a casserole dish with cooking spray.
• Place the cauliflower in a large microwave-safe bowl, add water to the bottom, cover with a tight-fitting lid, and microwave for about 15 minutes until the cauliflower is fork-tender.

2. Cook the Chicken:

• While the cauliflower is cooking, bring a small pot of salted water to a boil. Cut the chicken into small chunks and boil until no longer pink inside (about 10-12 minutes). Set aside.

3. Make the Cauliflower Base:

• Drain the water from the cooked cauliflower and transfer it to a large food processor. Add the coconut milk and process until the cauliflower is smooth and creamy.
• Add the peanut butter powder, peanut butter, fish sauce, Sriracha, coconut sugar, lime juice, garlic, ginger, and salt. Blend until smooth and well mixed, scraping down the sides as necessary.

4. Combine Ingredients:

• Shred the cooled, cooked chicken with two forks and add it to the cauliflower mixture.
• Stir in the snow peas, red bell pepper, red cabbage, carrot, and cilantro until everything is well combined.

5. Bake the Casserole:

• Scoop the mixture into the prepared casserole dish and spread evenly. Cover the dish and bake for 30 minutes until the sides begin to brown.
• Uncover and bake for an additional 10 minutes until the top is golden brown.

6. Garnish and Serve:

• Let the casserole cool for a few minutes before serving. Garnish with additional cilantro, green onion, toasted peanuts, and more Sriracha if desired.

Enjoy your flavorful and nutritious cauliflower peanut chicken casserole!