– 4 cups cauliflower florets
– 2 cans tuna, drained
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/4 cup chicken broth
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon dried dill
– Salt and pepper to taste
– 1/4 cup crushed pork rinds (optional, for topping)
1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cauliflower florets until tender, then drain and set aside.
3. In a large bowl, combine the drained tuna, mayonnaise, sour cream, chicken broth, grated cheddar cheese, Parmesan cheese, chopped onion, minced garlic, chopped parsley, lemon juice, Dijon mustard, dried dill, salt, and pepper. Mix well to combine.
4. Add the cooked cauliflower to the bowl and gently fold it into the tuna mixture until everything is evenly coated.
5. Transfer the mixture to a greased casserole dish and spread it out evenly.
6. If desired, sprinkle the crushed pork rinds over the top of the casserole for added crunch and texture.
7. Bake in the preheated oven for about 20-25 minutes, or until the casserole is heated through and the top is golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Garnish with additional chopped parsley, if desired, and enjoy your delicious Keto Tuna Casserole!
Feel free to adjust the seasoning and ingredients according to your taste preferences. Enjoy your meal!