Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (5 ounce) cans tuna, drained
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- 1/4 cup crushed pork-free rinds or gluten-free breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Steam or boil cauliflower florets until tender-crisp, about 5-7 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in drained tuna, cream of mushroom soup, and milk. Season with salt and pepper.
- Gently fold in the cooked cauliflower florets.
- Pour the mixture into the prepared baking dish.
- Sprinkle with shredded cheddar cheese and, if using, the crushed pork-free rinds or gluten-free breadcrumbs.
- Bake for 20-25 minutes, or until bubbly and the topping is lightly browned.
- Let stand for a few minutes before serving.
Notes
- For extra flavor, you can add a pinch of dried dill or parsley to the tuna mixture.
- If you prefer a creamier casserole, increase the amount of milk slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg