Tuna Casserole (Cauliflower)

Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to the next-level of deliciousness.

4 Tbsp. butter
8 oz pappardelle or other similar wide noodles
coarse sea salt
black pepper, freshly ground
1 lb cauliflower, broken into 1” florets (~ 4 cups)
1 medium yellow onion, finely chopped (~ 1¼ cups)
2 stalks celery, cut at an angle into ⅛” slices (~ 1 cup)
5 Tbsp. all-purpose flour, unbleached
2 cups whole milk
2 (5 oz) cans solid tuna, packed in water, drained and flaked
½ tsp. hot sauce, such as Tabasco
¼ cup fresh flat-leaf parsley leaves, lightly packed

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter a 2½ qt casserole dish.

Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve ½ cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes.

Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.

Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes.

Uncover, increase heat to 425°F (220°C/200°C fan, Gas Mark 7) and bake until lightly browned, 10-12 minutes. Top with parsley; serve immediately.

Makes 4 servings.