Creamy Cauliflower Tuna on Rice! A comfort-food favorite made healthy with creamy cauliflower sauce. Easy, kid-friendly and delicious!
This post was created in partnership with Chicken of the Sea.
Growing up, one of my Mom’s go-to dinners was Creamed Tuna on Rice. It was one of those last-minute, what-can-I-make-from-the-
Years later it’s one of those meals that still sounds comforting and cozy to me!
Enter Creamy Cauliflower Tuna on Rice. This recipe is a healthier, lighter and dare I say more delicious take on tuna on rice than the dish I grew up eating.
I think creamy cauliflower sauce is the best thing to happen to tuna in a long time!
I’m always looking for ways to eat more cruciferous vegetables and cauliflower sauce is something my whole family loves. I think it’s even easier to make cauliflower sauce than a traditional white sauce. I like to saute some shallots and garlic for flavor, then add cauliflower and chicken stock.
I also add in some raw cashews while it simmers so when the sauce is blended up it’s extra creamy. Raw cashews in sauces are a great way to keep creamy sauces dairy-free!
Adding some canned or packaged Chicken of the Sea Chunk Light Tuna is the perfect way to add some healthy protein and omega-3s to this meal.
I’m really picky about what kind of seafood I’ll buy and Chicken of the Sea Tuna is certified by Marine Stewardship Council (MSC) – the world’s leading certification standard for sustainable, wild-caught seafood. The MSC is committed to creating well-managed ocean fisheries to ensure the long-term sustainability of fish stocks and healthy marine ecosystems.
I serve the cauliflower tuna sauce over brown rice that I cook in my instant pot along with a side of peas – just like growing up. It makes for a satisfying, delicious and kid-friendly dinner!
- 2 tablespoons olive oil
- 1/2 cup chopped shallot
- 2 cloves garlic, minced
- 1 1/2 pounds cauliflower florets (about 1 large head of cauliflower)
- 1 quart chicken stock
- 1/4 teaspoon salt
- 1/4 cup raw cashews
- 5oz Chicken of the Sea Tuna (canned Wild Alaskan Salmon also works well)
- brown rice and peas for serving
- In a large saucepan set over medium heat, add the olive oil. Add the shallot and garlic and cook until softened, about 5-6 minutes.
- Add the cauliflower florets, chicken stock, salt and cashews and bring to a simmer. Cover and simmer until the cauliflower is fork tender, about 10-12 minutes.
- Transfer the cauliflower and chicken stock mixture to a blender. Carefully blend until completely smooth. Pour back into the pan and add the drained tuna. Season with salt and pepper to taste. Serve over hot cooked rice. Enjoy!