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1
Preheat oven to 400 degrees F and spray a casserole dish with cooking spray.
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2
Place the cauliflower into a large, microwave-safe bowl and add some water into the bottom.
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3
Cover with a tight-fitting lid and microwave until the cauliflower is fork tender, about 15 minutes.
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4
While the cauliflower cooks, bring a small pot of salted water to a boil.
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5
Cut chicken into small chunks and place into the boiling water.
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6
Cook until it is no longer pink inside, about 1012 minutes.
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7
Set aside.
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8
Drain water from cauliflower and place cauliflower into a large food processor.
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9
Add coconut milk and process until cauliflower is smooth and creamy.
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10
Add peanut butter powder, peanut butter, Sriracha, coconut sugar, lime juice, garlic, ginger, and salt.
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11
Blend until smooth and well mixed, scraping down the sides as necessary.
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12
Transfer to a large bowl.
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13
Take the cooled, cooked chicken and shred it with two forks.
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14
Add it into the cauliflower mixture, along with snow peas, pepper, cabbage, carrots and cilantro.
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15
Stir until well combined.
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16
Scoop mixture into the prepared casserole dish and spread out evenly.
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17
Cover the dish and bake for until the sides of the casserole begin to brown, about 30 minutes.
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18
Then, uncover and bake until the top is golden brown, about another 10 minutes.
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19
Let cool before serving and then garnish with additional cilantro, green onion, peanuts and Sriracha (if desired.)
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20
Devour.
