This Asian-inspired casserole takes a Thai twist with its peanut punch and colorful parade of veggies.
Anyone who knows me knows that I’m not really into casseroles. Even the word “casserole” feels wrong—kind of like “meatloaf”—both names bring visions of my childhood Sunday potlucks at church. You know what I’m talking about, right? The tables would be filled with chipped Pyrex dishes, just a long line of overly creamy yet somehow bland casseroles, tuna salads, and who knows what else.
Okay, maybe I’m being a little judgy. And truth be told, I used to be quite picky. Over the years, I have tried and even enjoyed a decent casserole. Still, I don’t make them much. But during the pandemic, when we were all stuck at home, I had an epiphany, one of those Shakespearean “what’s in a name” moments. I’m not saying that casseroles make it on my weekly meal rotation for me and the fam, but I’ve been slowly working through my culinary prejudice. How, you may ask? By reinventing what a casserole is to me.
That’s where this rainbow cauliflower casserole with Thai peanut chicken comes in. Yes, that name is a mouthful. But trust me, it’s a mouthful worth taking (pun absolutely intended). I’m all about Thai and really any Asian-inspired food. In my not-so-humble opinion, this recipe delivers.
First off, it’s colorful. Casseroles aren’t known for their beauty, but this recipe has some serious curb (or table?) appeal. It’s called rainbow for a reason: red peppers, purple cabbage, orange carrots, and green peas, all piled into one dish. Add in Thai peanut chicken, and you’re dealing with layers of nutty, savory, slightly spicy goodness. Believe me, you’re not going to miss the condensed soup and overcooked noodles. It’s easy to make, hearty, and more importantly, it’s delicious.
Convenience doesn’t hurt either. You won’t be stuck babysitting a skillet. Just blend, stir, and let the oven do its thing. It’s easy enough for a weeknight but not a bad choice for get-togethers either—and that includes church potlucks.
Peanut powder—what’s up with that?
Yes, this recipe calls for peanut butter powder, and no, it’s not the weird health food gimmicky stuff you see on Instagram—or is that just my algorithm? Peanut butter powder is literally peanuts that have been pressed to remove the oil and then ground into a fine powder. Basically, you get all the peanut flavor without turning your casserole into an oily mess. Because remember, this recipe already has plenty of real peanut butter in it. The powder helps everything blend more smoothly, especially with the cauliflower base. You’ll get plenty of “sauce” while still keeping the casserole held together.
It’s also what lets this dish walk the line between rich and light. Like I said, you still add real peanut butter for creaminess, but the powder helps keep things from tasting too rich. Plus, it helps amplify the Thai flavors of this casserole.
How do I store leftovers?
This casserole keeps well. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through. You could also just nuke a slice in the microwave for a minute or two if you’re impatient, but I prefer the oven. You can also freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
This casserole absolutely holds its own, but to round out the meal, you have some options. Something fresh, like a Thai Mango-Avocado Salad With Grilled Sweet Potatoes, balances the richness and adds a touch of sweetness. The recipe is a bit involved, though, so for something simpler (and still tasty), consider either this Thai Papaya Salad or Thai Cucumber Salad. If you’d rather stay savory, Coconut-Cilantro-Lime Rice makes a delicious side. It’s fluffy, citrusy, and just different enough from the casserole to not feel repetitive.
And if you want to end things on a sweeter note, Black Sticky Rice Pudding is a beautiful authentic Thai dessert I enjoy serving guests, if only for its striking deep purple color.
Ingredients
- 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 + 2 tablespoons natural peanut butter
- 2 tablespoons fish sauce
- 1 tablespoon + 1 teaspoon sriracha chili sauce additional for garnish, if desired
- 1 tablespoon coconut sugar
- Juice of one large lime
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon salt
- 1 cup snow peas halved
- 1 cup red bell pepper chopped
- 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
Instructions
- Preheat your oven to 400°F and lightly spray a casserole dish with cooking spray.
- Toss the cauliflower into a large, microwave-safe bowl with a splash of water. Cover and microwave until fork-tender, about 15 minutes.
- While the cauliflower is cooking, bring a small pot of salted water to a boil. Cut the chicken into small chunks, drop them in, and cook until no longer pink inside, 10–12 minutes. Set aside to cool a bit.
- Drain the cauliflower and transfer it to a food processor. Add the coconut milk, peanut butter powder, peanut butter, fish sauce, sriracha, coconut sugar, lime juice, garlic, ginger, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- Shred the cooked chicken with two forks. Stir it into the cauliflower mixture along with the snow peas, red pepper, cabbage, carrots, and cilantro. Mix until everything is evenly coated in the peanut sauce.
- Scoop the mixture into your prepared casserole dish and spread it out. Cover and bake for 30 minutes, or until the edges start to brown. Uncover and bake another 10 minutes until the top looks golden.
- Let it cool for a few minutes before serving. Garnish with extra cilantro, green onion, peanuts, and yes—more sriracha if you like it spicy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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