Rainbow Cauliflower Casserole with Thai Peanut Chicken

Ingredients

• 1-½ pound Cauliflower, Roughly Chopped, About 7 Heaping Cups Chopped
• 8 ounces, weight Chicken Breast
• ½ cups Light Coconut Milk
• 1 cup Peanut Butter Powder
• 2 Tablespoons Fish Sauce
• 6 Tablespoons Natural Peanut Butter
• 1 Tablespoon Sriracha Chili Sauce, Plus 1 Teaspoon And Additional For Garnish, If Desired
• 1 Tablespoon Coconut Sugar
• 1 Large Lime, Juiced
• 1 teaspoon Minced Fresh Garlic
• 1 teaspoon Fresh Ginger, Minced
• ½ teaspoons Salt
• 1 cup Snow Peas, Halved
• 1 cup Red Bell Pepper, chopped
• 1 cup Red Cabbage, Finely Chopped
• ¾ cups Carrot, Thinly Sliced
• ½ cups Fresh Cilantro, Minced, Plus Additional For Garnish
• Diced Green Onion, For Garnish
• Toasted Peanuts, For Garnish

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