And there you have it. We have ANOTHER way to eat cauliflower.
I mean, liiike, once I discovered the wonderful creations that are cauliflower rice, cauliflower pizza, cauliflower mashed potatoes ANDDDD cauliflower steaks, I figured that cauliflower’s work here is DONE.
Vegetables can USUALLY only go so far you know? But APPARENTLY, this crunchy, colorless, seemingly ULTRA-boring veggie friend of ours is breaking ALL THE RULES.
Rainbow Thai Peanut Chicken Cauliflower CASSEROLE. It’s a new thing that I’ve been eating left, right, center, up down and forever since it entered the land of my food dreams.
Think super thick and creamy deliciousness with a mish-mash of vibrantly-rainbow-colored tender-crisp and crunchy veggies. THENTHENTHEN, think of that ALLL mixed up with double-the-nutty peanut butter AND peanut butter powder, and bursting with tangy lime juice and salty fish sauce.
With sriracha. Because I know that your mouth loves the combination of creamy coconut milk, slightly-sweet peanut butter with juuuuust a hint of spice to keep those taste buds tingling.
Is there truly anything better than Thai peanut ANYTHING guys? I’m beginning to think that there is not.
When in doubt, whip the Thai Peanut out! Or something.
So, behind the scenes scoop of my life moment happening right now. When I was making this recipe to bring to your peanut-y food loving faces, I almost THREW IT OUT.
Like, in the garbage, out the window, whatever, just get out of my kitchen! Guys, before this ultra-simple and totally weeknight-friendly casserole went into the oven it was just B-L-A-H.
Liiiiike, I made The Huberoni try some of it pre-cooking and asked him what he thought. His response was PREE MUCH the worst thing that you could ever say to a food blogger. EVER.
“It’s good. But I wouldn’t be excited about eating it.”
Just like the casserole: My healthy, but TASTY, food blogging goals went OUT the window.
Crash and BURN.
The last ditch effort was to chuck it in the oven and hope. Fingers and toes CROSSED.
Then 40 minutes later happened and it was time to come out of the oven. CAN YOU FEEL THE NERVOUS ENERGY THAT WAS IN THE KITCHEN?
I might be being a little bit dramatic but, guys, use your imagination. It’s ALL about the STORY.
It smelled good. It didn’t look good. BUT, in casseroles defense, do they EVER look beautiful? Exactly.
Finally. It was time for THE BITE. My teeth sunk into each still-crisp and colorful vegetable and my tongue tasted the salty-sweet combination of coconut sugar and fish sauce, followed up by a PUNCH of peanuty-flavor with a hint of heat.
Plus, tender, protein-packed chicken in EVERY. SINGLE. MOUTHFUL.
UHMMM WHOA. Love at 400 degrees HAPPENING BIG TIME.
Rainbow Thai Peanut Chicken Casserole. I will never almost throw you out the window again.
The only place that this casserole will be thrown is straight up into YOUR FACE.
Gluten Free Fried Okra Recipe
- 4 Okra sliced
- 1 Buttermilk
- 2 Egg beaten
- 1 Gluten Free Cornmeal
- 0.5 All-Purpose Gluten Free Flour
- 1 Salt plus more to taste
- 1 Black Pepper
- Canola or Vegetable Oil
- Evenly pour the okra in a shallow dish, and then let it soak in the buttermilk. Add additional buttermilk if needed to be sure it’s all covered.
- Beat the eggs in a medium sized bowl.
- Combine the cornmeal, flour, salt, and pepper in another medium sized bowl.
- Using a deep skillet or Dutch oven, fill it half way with oil. If you are using a Dutch oven, fill it enough to cover the okra; this may end up being about ¼ way full.
- Begin to warm up the oil to medium-high heat.
- Place the okra in the eggs, and then dip in the cornmeal mixture. Be sure the okra is fully coated.
- Place the okra immediately into the oil.
- Let it fry on each side for about 5-10 minutes or until browned.
- Continue for all okra, adding more oil if needed.
- Place the fried okra on a paper towel lined plate to drain the excess oil and grease.
- Add additional salt to taste before serving.