Step 1

Pre-heat oven to 400ºF.

Step 2

Heat a large heavy bottom pan, over medium heat and melt butter. Add onion and celery cook until beginning to soften, about 5-7 minutes.

Step 3

Add garlic, and cook for 30 seconds.

Step 4

Sprinkle in arrowroot, and then slowly whisk in cashew milk (or milk of choice) a 1/2 cup at a time to avoid any lumps. (see note)

Step 5

Add dijon mustard, salt, pepper, paprika and cayenne, if using, and whisk to combine.

Step 6

Add cauliflower and simmer for 5 minutes, stirring occasionally.

Step 7

Remove from heat and stir in 1/2 cup of cheese. Then add in Genova Seafood Tuna, al dente cooked pasta (Omit for Low Carb Version), frozen peas and mix to fully combine.

Step 8

Pour into an oven safe dish (if not using one already) and top with remaining 1/4 cup cheese and bake until cauliflower is tender and cheese is melted, 15-20 minutes. If you want the cheese to be bubbly and slightly browned, place under the broiler for 3-5 minutes.

Step 9

Top with scallions and let sit for 5 minutes before serving.