Tuna and Cauliflower Rice Bake

The recipe makes 4 servings


2 cups (226g each) fresh or frozen riced cauliflower
1 bunch scallions (84g), chopped
3 cups (904g) baby spinach or baby kale
2 cans (5-oz/142g each) canned tuna or salmon (preferably no liquids added), flaked
1 cup (4oz/112g) shredded mozzarella cheese
1/3 cup (72g) mayonnaise
1/3 cup (60ml) heavy cream
2 tsp (10g) Dijon mustard
1 cup )224ml) whole milk
A dash of pepper flakes
1/4 cup (28g) shredded parmesan or gruyere cheese
Salt and freshly ground pepper


Heat the oven to 400°F/200°C; spray an 8-inch (1-quart) casserole dish with olive oil cooking spray and set it aside.

Add cauliflower rice to a saucepan, cover with water and bring to a boil over medium-high heat. Cook for about 2 minutes, until tender, then drain and transfer to a mixing bowl. Stir in spinach, scallions, tuna, and half of the mozzarella cheese; season to taste and spread evenly onto the prepared baking dish.

Whisk together mayonnaise, heavy cream, mustard, milk, and pepper flakes and pour over the tuna and cauliflower mixture. Scatter the remaining mozzarella and parmesan on top and bake for about 20 minutes, or until bubbly and golden brown.

Serve immediately.

Nutritional breakdown per serving (the recipe makes 4 servings)

477 Calories
32.4g Protein
33.2g Fat
3.6g Fiber
12.2g Total Carbs
8.5g NET Carbs