Low Carb Tuna Casserole (With Cauliflower)

Name: Low Carb Tuna Casserole (With Cauliflower)
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 celery stalks, diced; 3 cloves garlic; 3 tablespoons arrowroot; 2-1/2 cups cashew milk (or milk of choice); 1 tablespoon dijon mustard; 1 teaspoon ground black pepper; 1 teaspoon fine sea salt; 1/2 teaspoon paprika; pinch cayenne (optional); 1/2 cauliflower, about 1 lb., cut into florets (For Low Carb Version use 1 whole cauliflower, about 2-2-1/2 pounds and slice into pieces about 1/4″ thick); 2 – 5 oz. cans Genova Yellowfin or Albacore Tuna in Oil, drained; 6 oz. brown rice pasta, cooked al dente (For Low Carb Version Omit This); 1/3 cup frozen green peas (optional); 1 cup shredded sharp cheddar cheese, divided; scallion, for garnish

www.genovaseafood.com

Tuna casserole is such a classic comfort food! It’s creamy, cheesy and delicious but typically loaded with pasta and processed condensed soup! No hate on that

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Ingredients

2 tablespoons olive oil
1 onion, diced
2 celery stalks, diced
3 cloves garlic
3 tablespoons arrowroot
2-1/2 cups cashew milk (or milk of choice)
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon fine sea salt
1/2 teaspoon paprika
pinch cayenne (optional)
1/2 cauliflower, about 1 lb., cut into florets (For Low Carb Version use 1 whole cauliflower, about 2-2-1/2 pounds and slice into pieces about 1/4″ thick)
2 – 5 oz. cans Genova Yellowfin or Albacore Tuna in Oil, drained
6 oz. brown rice pasta, cooked al dente (For Low Carb Version Omit This)
1/3 cup frozen green peas (optional)
1 cup shredded sharp cheddar cheese, divided
scallion, for garnish