Rainbow Cauliflower Casserole with Thai Peanut Chicken

March 22, 2016

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!

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

1. Preheat your oven to 400°F and spray a casserole dish with cooking spray. 2. Place the cauliflower into a large, microwave-safe bowl and add some water into the bottom. Cover with a tight-fitting lid and...
See the full directions on my site

Nutritions

Calories
158

Sodium
684mg
28% DV

Fat
6g
10% DV

Protein
9g
19% DV

Carbs
18g
6% DV

Fiber
5g
21% DV