1 whole onion, diced
2 Tablespoons garlic, minced
2 Tablespoons oil
3 stalks celery, with leaves
1 bag frozen riced cauliflower
1 head broccoli, chopped
1/2 cup coconut cream
1 Tablespoon thyme
1 tsp garlic salt
1 cup chicken broth, divided in half
2 cans tuna
1 can water chestnuts
Pecan flour
Butter
Sauté celery, onion and minced garlic in oil. Add frozen cauliflower and broccoli, add 1/2 cup of chicken broth. Cook.
Mix together 1/2 cup coconut cream, thyme, garlic salt, and 1/2 cup chicken broth. Add 2 cans tuna and water chestnuts.
Add all above mixtures together and place in baking dish.
Can top with pecan flour, sprinkle, garlic salt and sliced butter.
Bake at 350° until cooked through.
Can also add cheese if you desire.
