Ingredients
32 ounces cauliflower florets
36 ounces tuna, water packed
1 tablespoon butter or coconut oil
1 onion
8 ounces mushrooms
16 ounces cream cheese, 1/3 less fat
1/2 teaspoon mineral salt
1/2 teaspoon black pepper
3/4 cup peas, frozen
6 ounces cheese, grated or shredded (any kind)
1 tortilla, Joseph’s pita or low-carb
Preparation
Preheat the oven to 375 degrees.
Steam the cauliflower until tender. Transfer to 9x13-inch baking dish. Chop bigger cauli pieces smaller.
Add the tuna, breaking up with a fork.
Melt the butter in a skillet over medium heat. Add the onion and sliced mushrooms (if using) and saute until the onions are translucent.
Add the cream cheese, salt, and pepper and stir until melted.
Add the peas and combine well. Pour over the cauliflower and tuna and stir. Top with grated cheese and pita/tortilla crumbs (if using).
