Tuna Casserole with Cauliflower

Instructions:

1. Heat the butter in a large skillet over medium-high heat.
2. Add cauliflower florets and sauté for 5–7 minutes until the edges are slightly golden and the raw scent has dissipated.
3. Stir in the minced garlic and salt, cooking for another 60 seconds until fragrant. Remove from heat.
4. In a mixing bowl, whisk the softened cream cheese and heavy cream together until smooth and velvety.
5. Stir in the Dijon mustard and lemon juice until fully incorporated.
6. Gently fold in the flaked tuna and chopped parsley, ensuring the tuna remains in small chunks.
7. Preheat your oven to 375°F (190°C).
8. Pour the sautéed cauliflower into a 9x9 inch baking dish and pour the cream sauce over the top. Fold gently with a spatula until every floret is coated.
9. Combine shredded cheddar, parmesan, almond flour, and smoked paprika in a small bowl. Sprinkle the mixture evenly over the top of the casserole.
10. Bake for 25 minutes until the topping is golden brown and the center is heated through.