“This tastes like shit on a shingle”, Chris said. I heard a sound like a record scratch in my head. HUH? Wait….before I lose you, this is apparently a good thing. At first my husband admitted he wasn’t too excited about this dinner, but then he tried it. He said it brought back memories of a favorite recipe his mom would make that consisted of cream of mushroom soup and canned tuna on toast, hence, “shit on a shingle”. And then he went back in for seconds.
Tuna Cauliflower Casserole is a modified Eating Well recipe I made last week. If you haven’t checked out the magazine yet I highly recommend it! It has such a great balance of taste and health in mind.
On these cold, cold days in Florida (the high was in the 70’s…BRRRRR) I like a good hot casserole (they had the AC blasting at work so I was really bundled up). The base recipe I used is the Skillet Cauliflower Gratin from Eating Well and I thought it would make a great tuna noodle-less casserole.
Yay, low carbs AND you get your veggies in. I’ve done MY good deed for the day. You can thank me later.
Tuna Cauliflower Casserole
4 cups 1-inch cauliflower florets (about 1/2 large head)
1 1/2 cups low fat milk, divided
1/4 teaspoon salt
1/2 cup dry breadcrumbs, preferably whole-wheat
3/4 cup 2% shredded sharp Cheddar cheese, divided
1/2 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour (or whole wheat)
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1 pouch of StarKist tuna (3 serving size)
1. Preheat the broiler and in an ovenproof skillet add the cauliflower, 1 1/4 cups of milk and the salt. Bring this to a boil then lower heat, cover and simmer for 8 minutes.
You’re gonna have a few things going on here so bare with me. For an easy recipe this is kind of complicated.
2. Bowl #1: breadcrumb, oil, 1/4 cup cheese. Set aside.
3. Bowl #2: flour and 1/4 cup milk. Whisk till smooth and then add to the skillet with the cauliflower. This is to thicken the sauce so stir it for about 3 minutes.