Low Carb Tuna Casserole (With Cauliflower)
This low-carb tuna casserole with cauliflower foodservice recipe is a healthy and versatile menu addition.
Ingredients
- 1 (66.5 oz) can Chicken of the Sea Chunk White Albacore Tuna in Water
- ¾ c olive oil
- 6 ½ onions, diced
- 13 celery stalks, diced
- 3 Tbsp + 1 tsp minced garlic
- 1 ¼ c arrowroot
- 1 gal cashew milk (or milk of choice)
- 1/3 c Dijon mustard
- 2 Tbsp + 1 tsp ground black pepper
- 2 Tbsp + 1 tsp fine sea salt
- 1 Tbsp + ¼ tsp paprika
- ½ tsp cayenne (optional)
- 17 lb cauliflower florets sliced ¼” thick
- 2 ¼ c frozen green peas (optional)
- 1 ½ qt shredded sharp, cheddar cheese, divided use
- scallion, for garnish
Instructions
- Pre-heat oven to 400ºF.
- Add olive oil to a large heavy bottom pan over medium heat. Add onion and celery, cook until beginning to soften, about 5-7 minutes.
- Add garlic and cook for 30 seconds.
- Sprinkle in arrowroot, then slowly whisk in cashew milk (or milk of choice) a 1/2 cup at a time to avoid any lumps.
- Add Dijon mustard, salt, pepper, paprika, and cayenne. Whisk to combine.
- Add cauliflower and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in 1 quart + 1/2 cup of cheese. Then add in tuna and frozen peas. Mix to fully combine.
- Pour into an oven safe pan and top remaining cheese. Bake until cauliflower is tender and cheese is melted, 15-20 minutes.
- Top with scallions and let sit for 5 minutes before serving.
