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Tuna Casserole with Cauliflower Rice

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Total Time 45 minutes
Calories 1060 kcal

Ingredients
  

  • 1 medium head cauliflower riced
  • 2 cans of tuna drained
  • 1 cup coconut cream
  • 1 cup bone broth
  • 1 tablespoon coconut oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup sliced mushrooms
  • 1 cup chopped spinach
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • Salt to taste
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon coconut aminos
  • 1/4 cup chopped fresh parsley for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat the coconut oil over medium heat. Sauté the onion until translucent, about 3-4 minutes.
  • Add the garlic and mushrooms, and cook until the mushrooms are tender and browned, about 5-6 minutes.
  • Stir in the riced cauliflower and cook for another 3-4 minutes until slightly softened.
  • Add the chopped spinach, dried parsley, dried thyme, salt, and ground turmeric. Mix well.
  • In a separate bowl, combine the coconut cream, bone broth, and coconut aminos. Mix well.
  • Add the drained tuna to the cauliflower mixture and stir to combine.
  • Pour the coconut cream mixture over the tuna and cauliflower, stirring until evenly distributed.
  • Transfer the mixture to a baking dish and spread evenly.
  • Bake for 25-30 minutes, or until the casserole is bubbling and the top is slightly golden.
  • Garnish with chopped fresh parsley before serving.