Rainbow Cauliflower Casserole With Thai Peanut Chicken
If you’re on a quest for a vibrant, nutritious dish that’s as delightful to look at as it is to eat, look no further than this Rainbow Cauliflower Casserole With Thai Peanut Chicken. This dish combines the earthy flavors of cauliflower with a creamy, savory Thai peanut sauce, all while being packed with colorful vegetables that provide both texture and nutrition. Perfect for a family dinner or a meal prep option for the week, this casserole is sure to become a favorite in your household.
Why I Love This Recipe
There’s something so satisfying about a one-dish meal that brings together a medley of flavors and textures. This Rainbow Cauliflower Casserole is not only visually stunning, but it also offers a generous serving of protein, healthy fats, and an array of vitamins from the fresh vegetables. The creamy peanut sauce adds a rich depth to the dish, making it comforting and indulgent without feeling heavy. Plus, it’s incredibly versatile—feel free to mix and match the veggies according to what you have on hand!
What You’ll Gather
- 1 ½ pounds cauliflower (roughly chopped, about 7 heaping cups)
- 8 ounces chicken breast
- ½ cup light coconut milk
- 1 cup peanut butter powder
- ¼ 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)
- ½ teaspoon salt
- 1 cup snow peas (halved)
- 1 cup red bell pepper (chopped)
- 1 cup red cabbage (finely chopped)
- ¾ cup carrot (thinly sliced, about 1 large carrot)
- ½ cup fresh cilantro (minced, plus additional for garnish)
- Diced green onion (for garnish)
- Toasted peanuts (for garnish)
Equipment at a Glance
- Large casserole dish – for baking the dish to perfection.
- Knife and cutting board – for chopping the veggies and chicken.
- Mixing bowls – to combine the sauce ingredients.
- Skillet – for sautéing the chicken and veggies.
- Measuring cups and spoons – for precise ingredient measurements.
Directions: Rainbow Cauliflower Casserole With Thai Peanut Chicken
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures that your casserole cooks evenly and thoroughly.
Step 2: Prepare the Cauliflower
In a large pot, steam the chopped cauliflower until it is just tender, about 5-7 minutes. You want it to be cooked but still firm enough to hold its shape in the casserole.
Step 3: Cook the Chicken
While the cauliflower is steaming, heat a skillet over medium heat. Add a splash of oil, then add the chicken breast. Season with salt and cook until it is no longer pink in the center, about 6-8 minutes. Remove from the skillet, let it cool slightly, and then chop it into bite-sized pieces.
Step 4: Make the Peanut Sauce
In a mixing bowl, combine light coconut milk, peanut butter powder, natural peanut butter, fish sauce, sriracha, coconut sugar, lime juice, garlic, ginger, and salt. Whisk until smooth and creamy. Adjust the spiciness by adding more sriracha if desired.
Step 5: Assemble the Casserole
In a large casserole dish, combine the steamed cauliflower, chopped chicken, snow peas, red bell pepper, red cabbage, carrot, and minced cilantro. Pour the peanut sauce over the top and gently mix everything together until well combined.
Step 6: Bake
Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Step 7: Garnish and Serve
Once out of the oven, let the casserole cool for a few minutes. Garnish with additional cilantro, diced green onion, and toasted peanuts before serving.
Variations by Season
- Spring: Add asparagus and snap peas for a fresh crunch.
- Summer: Toss in zucchini and corn for a sweeter profile.
- Fall: Incorporate roasted butternut squash and kale for a heartier dish.
- Winter: Use Brussels sprouts and parsnips for a warm, cozy flavor.
Pitfalls & How to Prevent Them
Here are a few common pitfalls and how to avoid them:
- Overcooked Cauliflower: Make sure to steam the cauliflower just until tender. It should retain some firmness.
- Too Dry: If the casserole seems dry after baking, you can add a splash of coconut milk or water before serving.
- Burnt Topping: Keep an eye on the casserole during the last 10 minutes of baking. If it’s browning too much, cover it with foil.
- Flavorless Sauce: Taste the sauce before pouring it over the casserole. Adjust the seasonings as necessary to your liking.
Store, Freeze & Reheat
This casserole is great for meal prep! Here are some tips for storing, freezing, and reheating:
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze the casserole before baking. Just make sure to cover it tightly with foil or plastic wrap. It will last up to 3 months.
- Reheat: To reheat, thaw in the refrigerator overnight if frozen, then bake at 350°F (175°C) until heated through, about 20-25 minutes.
Rainbow Cauliflower Casserole With Thai Peanut Chicken FAQs
Can I use tofu instead of chicken?
Absolutely! Firm tofu can be cubed and sautéed just like the chicken for a delicious vegetarian option.
What if I can’t find peanut butter powder?
If peanut butter powder isn’t available, you can substitute it with an additional amount of natural peanut butter, but the sauce may be thicker and richer.
Can I make this dish ahead of time?
Yes! You can prepare the casserole in advance and either refrigerate it to bake later or freeze it for future meals.
Is this casserole spicy?
The level of spiciness can be adjusted by adding more or less sriracha. For a milder version, you can reduce the amount or omit it altogether.
Desserts to Finish
Bring It to the Table
This Rainbow Cauliflower Casserole With Thai Peanut Chicken is not only a feast for the eyes but also a wholesome meal that brings everyone together. Serve it hot, garnish with fresh herbs and crunchy peanuts, and watch as your family digs in with delight. The combination of flavors and textures will have them asking for seconds, and the best part? You can feel good about serving them a dish that’s packed with nutrition. Enjoy the colorful journey this casserole takes you on, one bite at a time!
Rainbow Cauliflower Casserole With Thai Peanut Chicken
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). This ensures that your casserole cooks evenly and thoroughly.
- In a large pot, steam the chopped cauliflower until it is just tender, about 5-7 minutes. You want it to be cooked but still firm enough to hold its shape in the casserole.
- While the cauliflower is steaming, heat a skillet over medium heat. Add a splash of oil, then add the chicken breast. Season with salt and cook until it is no longer pink in the center, about 6-8 minutes. Remove from the skillet, let it cool slightly, and then chop it into bite-sized pieces.
- In a mixing bowl, combine light coconut milk, peanut butter powder, natural peanut butter, fish sauce, sriracha, coconut sugar, lime juice, garlic, ginger, and salt. Whisk until smooth and creamy. Adjust the spiciness by adding more sriracha if desired.
- In a large casserole dish, combine the steamed cauliflower, chopped chicken, snow peas, red bell pepper, red cabbage, carrot, and minced cilantro. Pour the peanut sauce over the top and gently mix everything together until well combined.
- Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Once out of the oven, let the casserole cool for a few minutes. Garnish with additional cilantro, diced green onion, and toasted peanuts before serving.
Notes
- Feel free to mix and match veggies according to what's in season or available.
- This casserole can be made ahead of time and stored in the fridge or freezer.
- Adjust the spiciness of the sauce to your taste by varying the amount of sriracha.
