Cauliflower Casserole with Canned Tuna
Canned tuna and sour cream create a juicy protein-rich filling, while cauliflower replaces potato. Tomatoes and cheese add freshness and a golden crust.
Break the cauliflower (500 g) into florets and boil it in salted water for 8 minutes. Drain it and pulse until coarsely mashed.
Drain the tuna (300 g), add the 30% sour cream (300 g), table salt (3 g), and black pepper (1 g), and blend until smooth.
Grease a baking dish with butter (15 g), add half of the cauliflower, spread the tuna mixture over it, and cover with the remaining cauliflower. Arrange the tomato slices (200 g) on top and sprinkle with hard cheese (100 g).
Bake at 200 °C for 30 minutes until golden. Sprinkle with parsley (10 g) before serving.
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