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Cauliflower rice with tuna cream cheese sauce

Cauliflower rice with tuna cream cheese sauce

Preparation time:
20 min
Difficulty level:

Nutritional values:

18 g
32 g
17 g


Cauliflower (fresh)Cauliflower (fresh) 250 g
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
Coconut oil, coconut oilCoconut oil, coconut oil 1 Tablespoon
Tuna fillets (canned, in own juice)Tuna fillets (canned, in own juice) 100 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g
Italian herbsItalian herbs ½ Teaspoon
Cream cheese (heavy cream)Cream cheese (heavy cream) 30 g


Step 1:
Chop cauliflower into small pieces and then place in a food processor or stand mixer and finely grate until small rice-like shreds are formed. Then place in a small pot and fill with water until the cauliflower is slightly covered with water. Now bring the cauliflower to a gentle simmer without the lid until the water has evaporated. Stir in between and check the bite strength. If the cauliflower rice should be softer, add a little more water if necessary and continue to simmer.
Step 2:
Chop the onion and finely chop the garlic. Steam in a pan with a little coconut oil. Add the tuna with its own juices and the chopped tomatoes.
Step 3:
Stir the cream cheese into the tuna sauce. Finally season to taste with the herbs.

Macronutrient distribution:

The recipe Cauliflower rice with tuna cream cheese sauce is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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