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)
3/4 cup shredded sharp cheddar cheese, divided
scallion, for garnish
Pre-heat oven to 400ºF.
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.
Add garlic, and cook for 30 seconds.
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)
Add dijon mustard, salt, pepper, paprika and cayenne, if using, and whisk to combine.
Add cauliflower and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in 1/2 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.
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.
Top with scallions and let sit for 5 minutes before serving.
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.