Tuna Casserole with Cauliflower and Cheddar
A creamy, cheesy casserole packed with tender cauliflower, savory tuna, and melted cheddar.
Ingredients
1½ Tbsp butter or tallow (for cooking)
1 small head cauliflower, cut into florets (about 3 cups)
1 can (5–6 oz) wild-caught tuna, drained
½ cup sour cream
½ cup heavy cream
1 cup shredded sharp cheddar cheese (divided)
¼ cup grated Parmesan cheese
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: chopped chives or parsley
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 35g
Carbs: 6g
Preparation
Set to 375°F (190°C). Lightly grease a small baking dish with butter or tallow.
Bring a pot of salted water to a boil. Add cauliflower florets and boil for 5–6 minutes, until fork-tender. Drain and pat dry.
In a skillet, melt butter or tallow (1½ Tbsp) over medium heat. Stir in sour cream (½ cup), heavy cream (½ cup), Dijon mustard (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), salt, and pepper. Heat gently, then stir in ½ cup cheddar and ¼ cup Parmesan until melted and smooth.
In a bowl, combine the cauliflower, drained tuna, and the cheese sauce. Mix gently to coat. Transfer to the baking dish and top with the remaining ½ cup cheddar cheese.
Bake uncovered for 20–25 minutes, until hot and bubbling. Broil for the last 2–3 minutes for a golden top, if desired.
Let cool slightly. Garnish with parsley or chives, and drizzle with olive oil (1 tsp) if desired.
THURSDAY 251113