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
Preheat your 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 the chicken into small chunks and place it into the boiling water. Cook until it is no longer pink inside, about 10-12 minutes. Set aside.
Drain out the water from the cauliflower and place the cauliflower into a large food processor. Add in the coconut milk and process until the cauliflower is smooth and creamy.
Add in all the remaining ingredients, up to the snow peas, and 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 the peas, pepper, cabbage, carrots and cilantro. Stir until well combined.
Scoop the 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.)