Steam the Kohlrabi

Steam the sliced kohlrabi in a steamer pot for 15–20 minutes, until tender but not mushy. Alternatively, use a pressure cooker (such as an Instant Pot): cook on high pressure for 3–5 minutes, then quick release. Be careful not to overcook—the slices should be fork-tender but still hold their shape.

Preheat Oven

Preheat the oven to 350 degrees Fahrenheit (175°C).

Sauté Chicken

In a medium skillet, heat 1 tablespoon of ghee or extra virgin olive oil over medium heat. Add the onion and cook for 2–3 minutes, until translucent. Add the chicken along with ½ teaspoon of salt, ½ teaspoon of ground caraway, ½ teaspoon of ground cumin, and half of the garlic. Sauté for about 3 minutes—no need to cook the chicken all the way through, as it will finish baking in the oven.

Prepare Coconut Milk Mixture

In a small bowl, whisk the coconut milk, Dijon mustard, remaining garlic, 1½ teaspoons of ground caraway, 1 teaspoon of ground cumin, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Mix until well combined.

Assemble the Casserole

Once the kohlrabi is steamed, transfer it to a large bowl and toss with the remaining 1 tablespoon of ghee. In a large baking dish (about 9×13 inches), begin layering:

• First layer: kohlrabi slices, lightly seasoned with a pinch of salt, ground caraway, and cumin.
• Second layer: sautéed chicken.
• Third layer: more kohlrabi, again lightly seasoned.
• Fourth layer: chopped spinach, lightly salted.
• Final layer: remaining kohlrabi, seasoned with another pinch of salt, caraway, and cumin.

Add the Sauce

Pour the coconut milk mixture evenly over the layered casserole. Tilt the dish gently from side to side so the sauce seeps through all layers.

Bake the Casserole

Bake uncovered for 45–55 minutes, until the top is lightly golden and the sauce is mostly absorbed. If you’re adding cheese, sprinkle grated Gouda or cheddar over the top about 15–20 minutes before the baking time is up, then return to the oven to melt and lightly brown.