A low-carbohydrate casserole that mimics the flavor of sushi rolls using cauliflower rice as a base.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Fusion
Diet:Low Fat
Ingredients
Scale
1 large head cauliflower, riced
1 tablespoon olive oil
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon rice vinegar
1 teaspoon erythritol or preferred keto sweetener
1/2 teaspoon salt
1 pound imitation crab meat (surimi) or cooked salmon/tuna, flaked
4 ounces cream cheese, cubed
1/4 cup sesame seeds, toasted
2 tablespoons soy sauce alternative (tamari or coconut aminos)
Optional: Sriracha for spice
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
Sauté the riced cauliflower in olive oil in a skillet over medium heat for about 5-7 minutes until slightly tender. Drain off any excess moisture.
In a large bowl, combine the softened cream cheese, mayonnaise, rice vinegar, sweetener, and salt. Mix until smooth.
Fold the cooked cauliflower rice and the flaked crab meat (or fish) into the cream cheese mixture until everything is evenly coated.
Spread the mixture evenly into the prepared baking dish.
Dot the top of the mixture with the cubed cream cheese pieces.
Bake for 20-25 minutes, or until the top is lightly golden and the casserole is heated through.
Remove from the oven. Drizzle with soy sauce alternative and Sriracha, if using. Sprinkle generously with toasted sesame seeds.
Let it cool for 5 minutes before serving. Serve with lettuce cups or low-carb crackers for scooping.
Notes
For a spicy tuna version, mix 1/4 cup of mayonnaise with 2 tablespoons of Sriracha and 1 teaspoon of sesame oil, then fold this mixture into the fish instead of using plain crab.
You can use pre-riced cauliflower to save preparation time.
Avocado slices make an excellent topping after baking.