Description
This cauliflower casserole has the taste of Thai peanut sauce, chicken and lots of fresh veggies! It’s a healthy, low carb and gluten-free weeknight meal that’s only 220 calories!
Ingredients
- 1-½ pound Cauliflower, Roughly Chopped, About 7 Heaping Cups Chopped
- 8 ounces, weight Chicken Breast
- ½ cups Light Coconut Milk
- 1 cup Peanut Butter Powder
- 2 Tablespoons Fish Sauce
- 6 Tablespoons Natural Peanut Butter
- 1 Tablespoon Sriracha Chili Sauce, Plus 1 Teaspoon And Additional For Garnish, If Desired
- 1 Tablespoon Coconut Sugar
- 1 Large Lime, Juiced
- 1 teaspoon Minced Fresh Garlic
- 1 teaspoon Fresh Ginger, Minced
- ½ teaspoons Salt
- 1 cup Snow Peas, Halved
- 1 cup Red Bell Pepper, chopped
- 1 cup Red Cabbage, Finely Chopped
- ¾ cups Carrot, Thinly Sliced
- ½ cups Fresh Cilantro, Minced, Plus Additional For Garnish
- Diced Green Onion, For Garnish
- Toasted Peanuts, For Garnish
Preparation
Preheat 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 chicken into small chunks and place into the boiling water. Cook until it is no longer pink inside, about 10–12 minutes. Set aside.
Drain water from cauliflower and place cauliflower into a large food processor. Add coconut milk and process until cauliflower is smooth and creamy. Add peanut butter powder, peanut butter, Sriracha, coconut sugar, lime juice, garlic, ginger, and salt. 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 snow peas, pepper, cabbage, carrots and cilantro. Stir until well combined.
Scoop 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.
