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Freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before eating.
Variations:
Spicy Kick: Add red pepper flakes or diced jalapeño for some heat.
Creamy Upgrade: Use a bechamel or cheese sauce instead of sour cream for extra indulgence.
Low-Dairy Version: Skip the cheese and use dairy-free alternatives.
Crunchy Topping: Add crushed crackers or breadcrumbs mixed with olive oil on top before baking.
One-Pan Stir-Fry Version: Sauté cauliflower rice, tuna, garlic, and onion together with soy sauce and sesame oil for a quick skillet meal.
FAQ
Q: Can I use frozen cauliflower?
A: Absolutely! Just thaw and drain it well before using to avoid excess moisture.
Q: What type of tuna is best?
A: Tuna in olive oil adds extra flavor, but water-packed tuna works great if you prefer a lighter option.
Q: Is this dish low-carb or keto-friendly?
A: Yes, it’s naturally low in carbs—perfect for keto if you use low-carb toppings.
Q: Can I make it ahead of time?
A: Yes! Assemble the dish, cover, and refrigerate up to 24 hours before baking.
Q: How can I make this gluten-free?
A: The basic recipe is gluten-free as-is. Just ensure any toppings or condiments you use (like mustard or cheese) are certified gluten-free.
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