Low Carb Tuna Casserole (With Cauliflower)

This Low Carb Tuna Casserole (With Cauliflower) is the perfect comfort food meal! It’s easy to prepare, comes together in one casserole dish, and is packed with protein, veggies and we’ve offered two versions to make it low-carb with or without gluten-free pasta. Made in partnership with my friends at Genova Seafood.

Low Carb Cauliflower Tuna Casserole (Keto)

Low Carb Tuna Casserole (With Cauliflower)

Tuna casserole is such a classic comfort food! It’s creamy, cheesy and delicious but typically loaded with pasta and processed condensed soup! No hate on that version, but we decided it was time to re-make this dish making it gluten-free and low-carb. We tested two versions, one with pasta and one without so you can choose what amount of carbs you’d like!

For the lower carb version, we use half cauliflower and half brown rice pasta. This version is a bit more kid-friendly and has more of a classic feel to it. For our low carb version we completely swapped out the pasta for cauliflower to keep all that decadent creaminess  without any of the guilt for all of those on a low carb diet (oh hey keto diet). Either way, with whatever version you choose, you’re going to be satisfied after eating this tuna noodle casserole!

GENOVA TUNA

Of course we made this in partnernship with my friends at Genova Seafood. They are my favorite, trusted tuna company. Genova sources 100% of their tuna from fisheries that are MSC certified, meaning their tuna is sustainably sourced! It honestly is the best premium tuna in the purest olive oil. It is my favorite tasting tuna out there! Always non-GMO, wild-caught, and has 14g of protein in every serving!

MSC certified products must meet rigorous standards for sustainable fishing practices, like limiting by-catch (unwanted fish), avoiding overfishing and protecting marine environments. Today, only 12% of global wild caught seafood is MSC certified, and Genova Seafood is one of the companies working hard to make a change!

keto tuna cauliflower casserole

How do you make homemade tuna noodle casserole?

It’s simple:

  1. If you’re making the pasta version you boil the pasta until al dente.
  2. Saute your aromatics. Here we are using onion, celery and garlic.
  3. Make your base cheese-y sauce (also called a béchamel), using gluten-free ingredients, of course.
  4. Add in the cauliflower and cooked pasta (if using) and bake! We love using an oven safe pan to both start the casserole on the stove and then finish in the oven.

Cooking tools we used with this recipe:

  • Heavy Bottom Pan (We use one that doubles as an oven safe dish to keep the clean-up minimal)
  • Whisk
  • Spatula

tuna cauliflower casserole recipes

Want other tuna recipes? Try these favorites:

Low Carb Tuna Casserole (With Cauliflower

Prep Time 00:10 Cook Time 00:30 Serves 4-6

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic
  • 3 tablespoon arrowroot
  • 2-1/2 cups cashew milk (or milk of choice)
  • 1 tablespoon dijon mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon paprika
  • pinch cayenne (optional)
  • 1/2 cauliflower, about 1 lb., cut into florets (For Low Carb Version use 1 whole cauliflower, about 2-2-1/2 pounds and slice into pieces about 1/4" thick)
  • 2-4oz cans genova tuna, drained
  • 6 ounces brown rice pasta, cooked al dente (For Low Carb Version Omit This)
  • 1/3 cup frozen green peas (optional)
  • 1 cup shredded sharp cheddar cheese, divided 
  • scallion, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. Heat a large heavy bottom pan, over medium heat and melt butter. Add onion and celery cook until beginning to soften, about 5-7 minutes.
  3. Add garlic, and cook for 30 seconds.
  4. Sprinkle in arrowroot, and then slowly whisk in cashew milk (or milk of choice) a 1/2 cup at a time to avoid any lumps. (see note)
  5. Add dijon mustard, salt, pepper, paprika and cayenne, if using, and whisk to combine.
  6. Add cauliflower and simmer for 5 minutes, stirring occasionally. 
  7. Remove from heat and stir in 3/4 cup of cheese. Then add in Genova Seafood Tuna, al dente cooked pasta (Omit for Low Carb Version), frozen peas and mix to fully combine.
  8. Pour into an oven safe dish (if not using one already) and top with remaining 1/4 cup cheese and bake until cauliflower is tender and cheese is melted, 15-20 minutes. If you want the cheese to be bubbly and slightly browned, place under the broiler for 3-5 minutes.
  9. Top with scallions and let sit for 5 minutes before serving.

Recipe Notes

  1. The sauce may seem really thick before it goes in to the oven, but the cauliflower and the tuna exude a lot of liquid so the extra thick sauce stops it from becoming to0 watery after it is baked.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Thai Turkey Burgers with Spicy Sriracha Slaw

These Thai Turkey Burgers with Spicy Sriracha Slaw are our new favorite low carb and paleo-friendly dinner! You can grill them outside or inside on your grill pan, and then serve them as low carb thai turkey burger bowls, or as a lettuce wrapped burger! The spicy slaw is packed with veggies and mango for a sweet and spicy crunch! This dinner is a must-make!

Thai Turkey Burgers and Slaw

Thai Turkey Burgers with Spicy Sriracha Slaw

I am all about these thai turkey burgers right now! The dish takes a quick 30 minutes to put together but is full of exotic flavors to make a weeknight meal special. You can enjoy the last of the summer weather we are having and take this outside to prepare on the grill or savor this dish all year long and make on the grill pan inside. The burgers are flavorful and moist and a great low carb dinner!

Thai Turkey Burgers and Slaw

We wanted to keep the accompanying slaw simple so we prepared this using a pre-shredded broccoli and carrot slaw mix, but if you don’t have this readily available go ahead and shred some using a food processor or a box grater. The mangos REALLY make this side dish stand out but just make sure to use a perfectly ripe one so it adds the right amount of sweetness.

Thai Turkey Burgers and Slaw

You can serve them as lettuce wrapped burgers for the perfect low carb dinner that satisfies!

Thai Turkey Burgers and Slaw

Or make it into a low carb burger bowl with the slaw, cauliflower rice, avocado, red onion, and ribboned cucumber drizzled with a little extra sriracha. PERFECT!

Thai Turkey Burgers and Slaw

Want other burger recipes? Try these favorites:

Thai Turkey Burgers with Spicy Sriracha Slaw

Prep Time 00:15 Cook Time 00:15 Serves 4

Ingredients

For Burgers

For Sriracha Slaw

  • 1/3 cup avocado oil mayo
  • 1 tablespoon Sriracha, plus more to taste
  • 2 tablespoons lime juice
  • 1" piece ginger, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon fine sea salt, more to taste
  • 1 12oz bag broccoli and carrot slaw (or 4 cups shredded broccoli and carrots)
  • 1 ripe mango, peeled and diced
  • 1/2 cup cilantro, picked, cleaned and sliced

Optional Garnishes

  • Bibb or Boston lettuce leaves, cleaned
  • Cauliflower rice, sautéed
  • Avocado slices
  • Thinly sliced cucumber

Directions

  1. In a large bowl combine ground turkey with coconut amino, ginger, chili garlic sauce and salt and mix well to combine. Form into 4 patties. If the turkey mixture is sticky, wet your hands before forming each patty.
  2. Grease grill pan (or outdoor grill, if using) and heat to medium heat. Place burgers onto the grill pan and cook for 6 to 7 minutes on each side, or until fully cooked through and has reached an internal temperature of 165ºF. 
  3. Meanwhile in a large bowl whisk together mayo, sriracha, lime juice, ginger, garlic and salt. Add in broccoli slaw, cilantro and mango and toss to combine.
  4. Serve burgers hot in a lettuce wrap with avocado and slaw, or in a burger bowl with cauliflower rice, slaw and cucumber.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Anti-Inflammatory Smoothie Freezer Pack

This Anti-Inflammatory Smoothie is the perfect make-ahead breakfast! It’s full of anti-inflammatory foods that are rich in vitamins and minerals, tastes delicious and will keep you satisfied until lunch time. It’s vegan, naturally gluten-free and and so easy to prep! We make them into freezer packs for easy breakfasts that are already prepped in the freezer. Just dump into the blender, add your liquid, and blend!

Anti-inflammatory Smoothie

Anti-Inflammatory Smoothie

Smoothies are the easiest make-ahead breakfast! We love them because the possibilities are endless. In the past I’ve offered up many smoothie recipes, and even the perfect smoothie guide, but today we are focusing on the idea of smoothie freezer packs, and specifically nutrionally based smoothies.

Smoothie packs are so popular these days, and while they may be convenient, they can be pricey and you can’t really control what is in them. For the next four weeks we’re going to offer up 4 nutritional-minded smoothies that you can prep in advance, and in bulk if you choose, to be ready for a quick blend in the morning before heading out the door. And at the end we’re going to do a round up and a bonus 30 Budget-Friendly Smoothies (in under 30 minutes) guide!

Anti-inflammatory Smoothie Ingredients

If you are a long-time reader of mine, you know that I believe that food can play a big part in not only keeping the body healthy, but also healing the body, so we’re offering up 4 make-ahead smoothie packs that target specific health benefits! And today marks our first one: Anti-Inflammatory!

Inflammation in the Body

Our body uses a process known as inflammation to protect ourselves from invading foreign microbes  such as chemicals or pollen, or to help heal from a wound. When this condition persists without the underlying cause it can be harmful. This is known as chronic inflammation and it has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through food!

Anti-inflammatory Smoothie

Best Anti-Inflammatory Foods

Eating a diet full of foods rich with vitamins and minerals is a great start to lower inflammation. Some common foods to help with this are leafy greens, nuts and fatty fish. For our smoothie today we’ve paired a few (delicious) foods together that are high in anti-oxidants and rich in vitamins in mineral to help reduce inflammation: mango, cauliflower, ginger, turmeric and black pepper!

Stay tuned for the rest of the make-ahead smoothie freezer pack series:

Items we love for smoothie packs:

Anti-Inflammatory Smoothie Freezer Pack

Prep Time 00:05 Serves 1-2

Ingredients

  • 1 cup (5 ounces) frozen mango 
  • 1/2 cup (2 ounces) frozen cauliflower florets
  • 1 banana, sliced
  • 1" piece of fresh ginger, peeled
  • 1" piece fresh turmeric, peeled
  • pinch fresh black pepper
  • pinch cinnamon
  • 1 cup canned coconut milk
  • 1/2 cup water
  • 1 scoop collagen peptides (optional)

Directions

To Make Freezer Packs:

  1. Place all ingredients except coconut milk and water into a freezer safe bag. Freeze until ready to use, up to 1 month.

To blend:

  1. Combine all ingredients, including coconut milk and water in a high speed blender.
  2. Blend until creamy, adding additional water if necessary.

Recipe Notes

  1. You can substitute fresh fruit, but we find it easier to buy prepped frozen fruit for these smoothies
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

One Pan Salsa Verde Chicken and Rice

This new One Pan Salsa Verde Chicken and Rice is an easy and delicious one pan chicken dinner that comes together in a pinch, is packed with flavor, and has all of the protein, carbs, veggies and healthy fats you want for a well-rounded meal! Made in partnership with my friends at Stonewall Kitchen

One Pan Salsa Verde Chicken and Rice

One Pan Salsa Verde Chicken and Rice

I am so excited to partner with my friends from Stonewall Kitchen to bring you today’s recipe! I have an ever-running list of my favorite products from them (that you can enter to win at the bottom of this post) and up there on that list is their salsa verde! It’s so yummy and adds perfect flavor to this easy one pan dinner!

One Pan Salsa Verde Chicken and Rice

Some of my other favorite Stonewall Kitchen products (that you can win) include: 

  • Salsa Verde (of course)
  • Bloody Mary Mixes: hello Bloody Mary bar for brunch!
  • Maine Maple Syrup: mmm… think pancakes!
  • Artichoke Pesto: Summer pasta salad is calling my name with this.
  • Roasted Garlic Mustard: on just about everything.
  • Garlic Basil Marinara Sauce: you know I’m a big marinara sauce fan, and this one is a state!
  • And that’s just to name a few!

One Pan Chicken and Rice

This one pan chicken dinner is my new go-to. It’s easy to prepare and packed with flavors that are light enough for a Spring/Summer meal, and hearty enough for a Fall/Winter dish!  It’s the perfect anytime-of-year weeknight dinner that is great for leftovers, too!

One Pan Chicken and Rice with Salsa Verde

Want other one pan dinners? Try these favorites:

 

One Pan Salsa Chicken and Rice

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite sized pieces
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • 1 teaspoon cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup long grain white rice, rinsed well and drained
  • 1 cup Stonewall Kitchen Salsa Verde
  • 1 1/2 cup good quality chicken broth
  • cilantro, for garnish

Directions

  1. Heat a medium heavy bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.
  2. Push onion and garlic to the side and add 1 tablespoons of oil. Once hot, add chicken and cook until beginning to brown 5-7 minutes.
  3. Add cumin, salt, pepper, rice and cauliflower. Stir to combine.
  4. Add chicken stock and salsa and scrap up any browned bits.
  5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
  6. Cook for 20 minutes.
  7. Garnish with cilantro and enjoy!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Stonewall Kitchen. All thoughts and opinions are always 100% my own! I love their tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!

Greek Cauliflower Rice Pilaf Bowls

These Greek Cauliflower Rice Pilaf Bowls are the perfect light meal! Think of this bowl as a deconstructed dolma, but lighter and lower in carbohydrates. We’re using grape leaves as part of the pilaf, which brings a nice additional crunch to the cauliflower rice.

Cauliflower Rice Bowls

Greek Cauliflower Rice Pilaf Bowls

I am so excited to bring you this recipe today from my friend Lindsay’s new cookbook, Nourishing Superfood Bowls!  Lindsay created an entire cookbook with recipes IN BOWLS. My all-time favorite!

The recipes in this book are gluten-free and allergy friendly, with vegan, vegetarian and paleo options. There are 75 mouthwatering recipes like Blueberry Coconut Rice Porridge Bowls, Kickin’ Orange Chicken and Broccoli Rice Bowls, Loaded Sweet Potato Nacho Salad Bowls and Baja Fish Taco Bowls!

Easy Greek Cauliflower Rice Pilaf Bowls

Want other unique cauliflower recipes? Try these cauliflower recipes we love:

Greek Cauliflower Rice Pilaf Bowls

How do you make cauliflower into rice?

Place cauliflower florets in your food processor and pulse until it reaches a rice-like texture.

Greek Cauliflower Rice Pilaf Bowls

Prep Time 00:08 Cook Time 00:10 Yields 2 to 3

Ingredients

  • 1 small to medium head cauliflower
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup raw pumpkin seeds
  • 1 cup grape leaves
  • 1 cup cherry tomatoes
  • 1/4 cup cilantro
  • Small handful marinated green olives
  • 1/2 lemon, juiced
  • Red pepper flakes, for garnish
  • Feta cheese crumbles, optional
  • Chopped dried fig or other dried fruit, optional

Directions

  1. Preheat the oven to 400 degrees.
  2. Remove the stem from the cauliflower and cut the cauliflower head into four or five sections. Place one or two sections of the cauliflower, depending on size, into a food processor and pulse until cauliflower rice is formed, usually 3 or 4 pulses.
  3. Repeat for each section of the cauliflower.
  4. Place the cauliflower rice in a large bowl. Add the olive oil, garlic powder, saltpepper and pumpkin seeds, and toss to combine.
  5. Place the cauliflower rice mix on an oiled baking sheet and spread out evenly. Bake for 10 minutes, tossing once during baking. Remove and let cool.
  6. While the cauliflower is baking, prepare the grape leaves. Rinse the grape leaves with water to remove the excess salt. Press the grape leaves with a paper towel to remove the excess water. Chop or shred grape leaves and set aside.
  7. Chop or dice the cherry tomatoes, cilantro and green olives. Place in a bowl with the cauliflower rice, and then add the grape leaves. Toss together, mixing well. Add a squeeze of lemon juice, salt and pepper to taste, and red pepper flakes
  8. For a more authentic Mediterranean flavor, sprinkle with feta cheese crumbles and optional dried fig.

Recipe Notes

  • Omit the feta topping for a vegan and Paleo friendly option
  • Omit dried fruit for low carb option.
  • Grape leaves are low calorie and packed with vitamin A. You can buy them canned or jarred at the grocery store, just be sure to rinse before using.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Grab your copy of Lindsay’s awesome cookbook here!

Cauliflower Hash Browns (Keto!)

Looking for a low carb hash brown alternative? These paleo-friendly and keto Cauliflower Hash Browns are the perfect addition to any breakfast, and they freeze so well, too!

Keto Cauliflower Hash BRowns with Eggs & Bacon

If you’ve loved my other cauliflower recipes, like my cauliflower rolls and pizza bites, you will love these keto hash browns! These crispy cauliflower hash browns are perfect with any type of eggs, plus these hash browns also freeze wonderfully for meal prep or to pull out of the freezer for later use! 

How do you shred cauliflower?

Place cauliflower in your food processor and pulse until it reaches a rice-like texture.

Keto Cauliflower Hash Browns

 Cauliflower Hash Browns Recipe

We love how crispy these hash browns are on the outside!  Can you bake them instead of pan fry? If you want to, you’ll have to adjust the number of eggs, and they won’t have that crisp edge. See notes for this! 

Want other unique cauliflower recipes? Try these cauliflower recipes we love:

Cauliflower hash brown patties

How do you make cauliflower hash browns

Cauliflower Hashbrowns

Prep Time 12 minutes Cook Time 16 minutes Yields 9

Ingredients

Directions

  1. In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
  2. In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt and pepper.
  3. Heat skillet over medium heat. Once hot add oil to coat pan.
  4. Scoop 1/4 cup of cauliflower mixture and form into hashbrown shaped patties approximately 3/4-inch thick and gently place in skillet. Repeat with remaining mixture, cooking in batches as necessary.
  5. Cook hash browns until golden brown, approximately 3-4 minutes per side.
  6. Serve immediately or cool and freeze for future use.

Recipe Notes

  1. *Note: Frozen pre-riced cauliflower is not riced fine enough for these!!
  2. Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. 
  3. Baking these will not work the same. If you bake these, you'll need to reduce the amount of eggs to two eggs. We also recommend broiling on both sides at the end to try and achieve the crispy exterior.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!