“Never been a big fan of tuna mornay whether it is a clean version or otherwise. Eating fish for dinner is dangerously close to veganism in my books but this was a pleasant surprise, especially after a hard night of training when the last thing I felt like doing was cooking dinner. Note: You will need a good blender for this one.“
|Serving size : 1|
|Fat - total|
|*Guide Only - values will change if recipe is changed|
Prep Time: 30 mins
Cook Time: 30 mins
Skill Level: Intermediate
- 2 cans Tuna
- Whole Head Cauliflower
- 1 Broccoli
- 1 Carrot
- 1 Onion
- 2 Celery Stalk
- 8 Mushrooms
- Frozen Peas & Corn (a shake of the bag lol no idea how many)
- 1 ltr Almond Milk
- Grated Cheese
- 4 cloves Garlic
- Olive Oil
- Paprika, Basil leaves, Salt and Pepper to taste
- Preheat oven to 180◦C (356◦F).
- Roughly chop cauliflower and place in saucepan on a medium heat. Pour almond milk over cauliflower until largely covered (this will use whole litre).
- Add salt, pepper, 2 crushed garlic cloves and paprika then leave to simmer until cauliflower is soft (Tip: If you don’t like the taste of almond milk use more paprika).
- Chop onion, broccoli, carrots, mushrooms and celery.
- Heat olive oil in a separate saucepan over a medium heat then brown onion and mix in 2-3 crushed garlic cloves (depending on your love on garlic).
- Add broccoli, carrots, mushrooms, celery, basil leaves and salt & pepper. Cook until vegetables are just starting to soften then turn the heat off.
- Cauliflower should now be soft so pour mixture into ninja bullet (or similar – FYI a hand-mixer won’t be strong enough) and blitz until pureed.
- Mix cauliflower puree into an oven dish, add cooked vegetables, add frozen peas and corn then drain excess liquid from tins of tuna and add.
- Add grated cheese to top (optional but delicious). Bake in oven until cheese is golden (roughly 20-25mins)
- Serve and enjoy the nom noms!