Pre-heat your oven to 375 °F (≈190 °C). Grease an 8 × 8-inch baking dish lightly with olive oil.

Steam or microwave the cauliflower florets for about 4 minutes until tender but not mushy. Drain well and place in a large bowl, then pulse in a food processor (or chop finely) until they resemble noodle-sized pieces. Add the chopped spinach, drained tuna, salt and pepper; toss gently and transfer this mixture into your prepared baking dish. You’ll feel the cauli-noodles hold their shape and the tuna flake softly.

In a skillet over medium heat, add the olive oil and sauté the diced onion for about 3 minutes until translucent and aromatic. Add the minced garlic and cook 30 seconds more until fragrant.

Pour in the broth, bring to a gentle boil, then reduce to simmer for 2 minutes. Stir in the heavy cream (or coconut milk), Parmesan, Dijon mustard, parsley and thyme. Stir until the sauce thickens slightly and becomes creamy, about 1-2 minutes. You’ll see the sauce cling to the back of a spoon.

Pour the creamy sauce evenly over the cauliflower-tuna mixture in the baking dish. Using a spatula, stir gently to combine so each piece gets coated.

In a small bowl, mix together the almond meal, Parmesan topping, olive oil and smoked paprika (if using). Sprinkle this evenly over the top of the casserole.

Bake in the pre-heated oven for 18–20 minutes, until the filling is bubbling at the edges and the topping is golden and crisp. For extra crunch, broil for 1–2 minutes—but watch carefully to avoid burning.

Remove from oven, let rest for 2 minutes to set, then serve warm. Each spoonful offers creamy sauce, tender cauli-noodles, flaky tuna and a crispy topping.