Western · Keto
Creamy Tuna & Cauliflower Casserole
Steamed cauliflower and canned tuna baked in a creamy parmesan sauce. Comfort-food casserole without the noodles.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
5g Net carbs
24g Protein
28g Fat
380 Calories
Per serving
Ingredients
- 1 medium head (~600g) Cauliflower florets
- 2 cans (10 oz / 280g total) Canned tuna in water, drained
- 4 oz (115g) Cream cheese, softened
- 1/2 cup (120ml) Heavy cream
- 1/2 cup (50g) Grated parmesan
- 1/2 cup (55g) Shredded mozzarella
- 1/2 tsp Garlic powder
- 1 tsp Dijon mustard
- 1 tsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 1 tsp Butter (for the dish)
- to taste Salt and black pepper
Method
- Preheat oven to 375°F (190°C). Butter a small (8x8 inch) baking dish.
- Steam cauliflower florets 5-6 minutes until just tender. Drain very well and pat dry.
- In a saucepan over low heat, whisk cream cheese, heavy cream, garlic powder, Dijon, and lemon juice until smooth. Stir in 1/4 cup parmesan and season with salt and pepper.
- Layer cauliflower and flaked tuna in the baking dish. Pour the cream sauce over and toss gently to coat.
- Top with mozzarella and remaining parmesan.
- Bake 18-20 minutes until bubbly and golden on top.
- Rest 5 minutes; finish with fresh parsley.
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