12 oz. canned Tuna in water (Chicken of the Sea used)
12 oz. Kelp noodles (Sea Tangle used)
12 oz. Riced cauliflower (frozen store-brand used)
3 oz. + Strong tasting cheddar cheese (Snowdonia Beechwood used)
3 or so tbsp. Baking Soda
6 tbsp. Salsa con queso jarred liquid cheese (Tostitos used)
Scissors
Colander
Bowl/pot for stove or 2 bowls

Rinse kelp noodles with cold water - using scissors cut them into smaller pieces.

Add baking soda to 1 bowl or the pot. Add hot water to the bowl/pot on top of the baking soda letting it melt into the water. Add kelp noodles to the mixture of water and baking soda. (The noodles will soften as they sit in the water so check with your fingers and stop soaking them when they are soft enough for you - can take up to 30 minutes - speed it up by adding more baking soda).

Cook the frozen cauliflower in a bowl in the microwave - set it aside (should take up to 6 minutes).

Open the can of tuna and drain it - set it aside (should take another minute or two).

When the noodles are the right consistency, drain them with the colander again and rinse again with clean water to remove any baking soda.

Rinse out the bowl/pot then add the cooked cauliflower, drained tuna, and softened kelp noodles.

Using the cauliflower cooking bowl start assembling the cheese sauce.

Add all the cheeses together and microwave them checking every 30 seconds or so while stirring the mixture between microwaving intervals.

When the cheesy mix is complete dump it on top of the noodle/cauliflower/tuna mixture and stir.

The tuna has not been heated yet so you can put the pan on the stove and finish heating it all together while mixing. This reheating will help remove some of the water in it and put a crispy bottom on the cauliflower if you like it drier. At this point you may want to add more cheese or spice it w/more salt or add black pepper etc. This final heating is definitely a good time to taste what it may need.

My packaged ingredients read this on the labels (to get an idea of the carb count).

tuna - 0 carbs
kelp noodles - 3 carbs, 1 fiber = 2 net carbs * 3 servings = 6 carbs
cauliflower - 4 carbs, 2 fiber = 2 net carbs * 4 servings = 8 carbs
cheddar cheese - 1 carbs * 3 servings = 3 carbs
baking soda - 0 carbs
liquid cheese - 5 carbs * 3 servings = 15 carbs

Grand total = 6+8+3+15=32 carbs for over 36 oz worth of food (counting 12 oz * 3) which is over 2 lbs - so however many servings you would take to eat 2 lbs of food (easily 2 servings even if super hungry).

Pretending you ate all this in 2 servings it would be around 16 carbs which is incredible for a pasta alternative. More than likely you'll get 3 if not 4 servings from it so your carbs are more likely to be 8-10 per serving which isn't shabby at all for the final product.

Submitted by: Nina