Tuna Cauli Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large head cauliflower, chopped into florets
  • 1 cup packed arugula
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 3 stalks celery, diced
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon sea salt
  • 4 tablespoons palm shortening, divided
  • 5 tablespoons cassava flour
  • 1 can full-fat coconut milk
  • ½ cup chicken bone broth
  • 2 5 oz. cans undrained, water packed tuna
  • Fresh parsley, for garnish
  1. Preheat oven to 375 degrees F. Grease a 9x13 casserole dish with small amount of palm shortening.
  2. Add cauliflower to a large pot and bring to a boil. Remove from heat after 4 minutes, drain water and layer cauliflower into bottom of prepared casserole dish.
  3. Layer arugula over cauliflower and set aside.
  4. In a large heavy-bottom skillet, melt 1 tablespoon palm shortening over medium heat. Add onion, garlic, celery, thyme, and salt, and cook until onion is softened, about 8 minutes.
  5. Remove vegetable mixture from skillet to a clean bowl and set aside.
  6. In the same skillet, melt remaining 3 tablespoons palm shortening over low heat. Add in flour and quickly whisk until mixture just begins to bubble. While continuing to whisk, slowly pour in coconut milk. Whisk until a smooth, thickened sauce forms.
  7. Add vegetable mixture and broth to sauce mixture. Stir to combine.
  8. Remove sauce from heat, stir in tuna with canning liquid.
  9. Pour sauce over cauliflower and arugula.
  10. Bake covered for 15 minutes, remove cover, turn oven up to 425 degrees F, and bake for 12 more minutes or until casserole begins to lightly brown.
  11. Garnish with parsley and serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/tuna-cauli-casserole/