Curry Tuna And Cauliflower Rice Bake

½ to 1 head large cauliflower

2 tbsp butter

¼ cup potatoesfinely diced

¼ cup carrotsfinely diced

¼ cup red bell peppersfinely diced

¼ cup broccoli florets

¼ cup white onionminced

1 tsp garlicminced

2 tbsp flour

¾ cup coconut milk

¼ cup water

1 tsp patis

1 can Gold Seas Tuna Chunks in Mild Indian Curry (185g)

salt and ground black pepperto taste

½ cup breadcrumbs

⅓ cup parmesan cheesegrated

1 tbsp olive oil

Grate cauliflower into a bowl and set aside.

Heat butter in a pan. Pan fry potatoes, carrots, red bell peppers, and broccoli florets in the smoking pan for a few minutes over high heat. Remove from pan and set aside.

In the same pan with butter residue, sauté onions and garlic until soft and translucent. Add grated cauliflower and continue sautéing for a few minutes. Mix in flour, making sure there are no lumps.

Mix in coconut milk, water, and patis. Bring to a boil and allow to thicken slightly. Add more grated cauliflower to reach desired thickness.

Mix in cooked potatoes, carrots, red bell peppers, and broccoli florets.

Add the Gold Seas Tuna Chunks in Mild Indian Curry. Mix and season with salt and pepper according to your taste. Transfer to an oven dish.

In a separate bowl, mix together breadcrumbs, parmesan cheese, and olive oil until well combined. Sprinkle on top of the oven dish.

Bake at 200 degrees Celsius until golden, about 10 minutes.

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Curry Tuna And Cauliflower Rice Bake