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!