Rainbow Cauliflower Casserole with Thai Peanut Chicken {Low Carb + Gluten/Grain Free + High Protein}

Name: Rainbow Cauliflower Casserole with Thai Peanut Chicken {Low Carb + Gluten/Grain Free + High Protein}
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 1 1/2 pounds cauliflower; 8 ounces chicken breast; 1/2 cup light coconut milk; 1 cup peanut butter powder; 1/4 cup natural peanut butter; 2 tablespoons fish sauce; 1 tablespoon sriracha chili sauce; 1 tablespoon coconut sugar; juice of one large lime; 1 teaspoon minced fresh garlic; 1 teaspoon fresh ginger; 1/2 teaspoon salt; 1 cup Snow peas; 1 cup red bell pepper; 1 cup red cabbage; 3/4 cup carrot; 1/2 cup fresh cilantro; diced green onion; toasted peanuts

User Reviews

5.0

3 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
Servings
8
Calories
181 kcal
Cuisine
Thai

Rainbow Cauliflower Casserole with Thai Peanut Chicken {Low Carb + Gluten/Grain Free + High Protein}

Xochitl Lang

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Thai Chicken Cauliflower Casserole has crunchy veggies and a hint of heat in every bite. A perfect addition to your week!

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Ingredients

Servings

1 1/2 pounds cauliflower Roughly chopped, about 7 heaping cups chopped
8 ounces chicken breast
1/2 cup light coconut milk
1 cup peanut butter powder
1/4 cup natural peanut butter Plus 2 tablespoons
2 tablespoons fish sauce
1 tablespoon sriracha chili sauce Plus 1 teaspoon and additional for garnish, if desired
1 tablespoon coconut sugar
juice of one large lime
1 teaspoon minced fresh garlic
1 teaspoon fresh ginger Minced
1/2 teaspoon salt
1 cup Snow peas Halved
1 cup red bell pepper Chopped, 1 large pepper
1 cup red cabbage Finely chopped
3/4 cup carrot Thinly sliced, about 1 large carrot
1/2 cup fresh cilantro Minced, plus additional for garnish
diced green onion For garnish
toasted peanuts For garnish

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Instructions

Preheat your oven to 400°F and spray a casserole dish with cooking spray.
Place the cauliflower into a large, microwave-safe bowl and add some water into the bottom. Cover with a tight-fitting lid and microwave until the cauliflower is fork tender, about 15 minutes.
While the cauliflower cooks, bring a small pot of salted water to a boil. Cut the chicken into small chunks and place it into the boiling water. Cook until it is no longer pink inside, about 10-12 minutes. Set aside.
Drain out the water from the cauliflower and place the cauliflower into a large food processor. Add in the coconut milk and process until the cauliflower is smooth and creamy.
Add in all the remaining ingredients, up to the snow peas, and blend until smooth and well mixed, scraping down the sides as necessary. Transfer to a large bowl.
Take the cooled, cooked chicken and shred it with two forks.
Add it into the cauliflower mixture, along with the peas, pepper, cabbage, carrots and cilantro. Stir until well combined.
Scoop the mixture into the prepared casserole dish and spread out evenly. Cover the dish and bake for until the sides of the casserole begin to brown, about 30 minutes. Then, uncover and bake until the top is golden brown, about another 10 minutes.
Let cool before serving and then garnish with additional cilantro, green onion, peanuts and sriracha (if desired.)
DEVOUR.