Tuna Casserole with Cauliflower Rice
Indulge in a comforting yet nourishing dish with our Tuna Casserole with Cauliflower Rice. This wholesome recipe is free from inflammatory ingredients while bursting with flavor and nutrition.
Cauliflower rice serves as the perfect grain-free base, offering a light and fluffy texture that beautifully absorbs the savory flavors of the dish. Combined with tender chunks of tuna, vibrant spinach, earthy mushrooms, and aromatic herbs, this casserole presents a delightful harmony of tastes and textures.
Our creamy coconut cream and bone broth sauce, delicately seasoned with herbs and spices, provides a rich and comforting element to the dish without compromising on dietary restrictions. Finished with a sprinkle of fresh parsley for a burst of freshness, this Tuna Casserole with Cauliflower Rice is a satisfying meal that’s both wholesome and delicious, making it an ideal addition to your repertoire.
ingredients
- 1 medium head cauliflower, riced (get more recipes)
- 2 cans of tuna, drained (get more recipes)
- 1 cup coconut cream (get more recipes)
- 1 cup bone broth (get more recipes)
- 1 tablespoon coconut oil (get more recipes)
- 1 small onion, finely chopped (get more recipes)
- 2 cloves garlic, minced (get more recipes)
- 1 cup sliced mushrooms (get more recipes)
- 1 cup chopped spinach (get more recipes)
- 1 teaspoon dried parsley (get more recipes)
- 1 teaspoon dried thyme (get more recipes)
- Salt and pepper to taste (get more recipes)
- 1/4 cup nutritional yeast (optional, for cheesy flavor) (get more recipes)
- 1/4 cup chopped fresh parsley, for garnish (get more recipes)
INSTRUCTIONS
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they start to release their moisture, about 5 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Add the riced cauliflower to the skillet and cook for another 5 minutes, stirring occasionally, until the cauliflower is tender.
- In a separate bowl, mix together the coconut cream, bone broth, dried parsley, dried thyme, salt, pepper (if using), and optional nutritional yeast.
- Add the drained tuna to the skillet with the cauliflower and vegetable mixture. Pour the coconut cream mixture over the top and stir until everything is well combined.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the top is slightly golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with chopped fresh parsley before serving.
- Enjoy your delicious Tuna Casserole with Cauliflower Rice!
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