Tuna casserole with cauliflower

Pasta?  Check.
Tuna?  Check.
Cauliflower?  Check.
Cheese?  Check.

I saw this lower carb tuna casserole recipe on Pinterest a few weeks ago and knew we had to try it.  We made it the night before and just warmed it up after we all got home from school and work.

From Lauren's Latest.

1/2 pound short cut pasta
1 head cauliflower
2 tablespoons olive oil
1 cup diced onion
1 jar prepared alfredo sauce or 1 recipe home made alfredo sauce
2/3 cup milk or 1/3 cup milk if using homemade alfredo
2 1/2 cups grated cheddar cheese, divided
2 cans water packed tuna
salt & pepper, to taste
1/2 cup frozen peas, thawed and drained
1/2 cup frozen corn, thawed and drained

Bring large pot of water to boil.
Cut cauliflower into small bite sized florets.
Once water comes to rolling boil, salt water and stir in pasta.
Cook 3 minutes and then pour in cauliflower pieces.
Cook until pasta is al dente and cauliflower is soft.
Drain and set aside.
In same pot over medium heat, saute onion in olive oil until soft, 5 minutes.
Sprinkle in salt and pepper.
Pour in alfredo sauce and extra milk.
Sprinkle 2 cups of cheese into sauce and stir until cheese has melted and sauce is smooth.
Pour in cooked pasta, cauliflower, tuna and frozen peas and corn.
Stir until everything is well mixed and coated in sauce.
Splash in a little milk if sauce seems to thick.
Smooth the top and sprinkle with remaining 1/2 cup cheese.
Remove from heat and cover to melt cheese OR stick pot under hot broiler for 1-2 minutes or until cheese is brown and bubbly.

Toddler review-
They loved it.  The little guy kept asking for more cauliflower.  The girls even asked for seconds too.