- 12 oz. cauliflower florets
- 1 tbsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp. dried thyme
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cans tuna, drained and flaked
- 1/4 cup chopped parsley
- Preheat your oven to 375°F (190°C).
- Steam the cauliflower florets until tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, thyme, black pepper, and sea salt to the skillet. Stir to combine.
- Pour in the chicken broth and heavy cream, and stir to combine.
- Bring the mixture to a simmer and cook until slightly thickened.
- Stir in the grated Parmesan cheese until melted and combined.
- Add the flaked tuna, cooked cauliflower, and chopped parsley to the skillet. Stir to combine.
- Transfer the mixture to a baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Enjoy your delicious keto tuna casserole!