Rainbow Cauliflower Casserole with Thai Peanut Chicken

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.