Causa rellena is a delicious Peruvian dish with a rich history and vibrant flavors. Traditionally made with mashed potatoes and layered with a variety of fillings, this version takes a creative twist by using cauliflower instead, making it a perfect fit for those following keto recipes.
The result is a light, satisfying meal that delivers the same creamy texture and bold taste while keeping carbs in check.
A Classic Dish with a Keto-Friendly Spin
Causa rellena has long been a staple in Peruvian cuisine, known for its bright, citrusy flavors and beautifully layered presentation. The original version relies on yellow potatoes for its signature softness, but this cauliflower adaptation provides a lower-carb alternative without compromising taste.
The key ingredients—lime juice, yellow pepper paste, and a flavorful tuna salad—create an irresistible blend of freshness and depth.
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Cauliflower makes an excellent substitute for potatoes, offering a mild flavor that easily absorbs seasonings while keeping the dish light. It’s an ideal option for those looking for keto recipes that maintain authentic flavors without excessive carbohydrates.
The Power of Cauliflower in Keto Recipes
Cauliflower has become a superstar in low-carb cooking, thanks to its versatility and nutrient-dense profile. When prepared properly, it mimics the texture of mashed potatoes, making it an excellent base for dishes like causa rellena.
Not only is it a great substitute, but it also brings several health benefits:
- Low in carbs – With only a fraction of the carbohydrates found in potatoes, cauliflower helps keep this dish keto-friendly.
- High in fiber – Supports digestion and helps you feel full longer.
- Packed with vitamins – Provides vitamin C, K, and B6 for immune support and energy production.
By using cauliflower in place of potatoes, this causa rellena variation allows you to enjoy a classic dish while staying on track with your dietary goals.
The Perfect Combination of Fresh & Creamy
The heart of causa rellena lies in its layers. This version features a delicious tuna salad infused with lime juice, red onion, and cilantro, creating a balance of zesty and savory flavors.
The richness of mayo and Dijon mustard complements the lightness of the cauliflower crust, while sliced avocado, tomatoes, and boiled eggs add texture and visual appeal.
Every bite delivers a refreshing contrast of creamy, tangy, and slightly spicy elements. The yellow pepper paste, a staple in Peruvian cooking, enhances the dish with a mild heat and a touch of sweetness, bringing out the vibrant flavors of the ingredients.
Tips for Customization
One of the best aspects of causa rellena is its versatility. You can easily adjust the recipe to suit different dietary preferences or available ingredients:
- Protein swap – Instead of tuna, try shredded chicken, cooked shrimp, or even a vegetarian option like mashed chickpeas for a plant-based version.
- Spice level – If you enjoy heat, add a bit more yellow pepper paste or a dash of chili flakes for an extra kick.
- Presentation – For an elegant touch, use a ring mold to shape individual servings, making it perfect for a dinner party or special occasion.
This recipe is easy to modify based on personal preferences while keeping it aligned with keto recipes and low-carb principles.
Causa rellena is more than just a beautiful dish—it’s also incredibly satisfying and nutrient-dense. The combination of lean protein, healthy fats from avocado and mayo, and the fiber-rich cauliflower base makes it a well-balanced meal that keeps you full and energized.
Keto Causa Rellena Recipe
Ingredients
Cauliflower Base:
- 1 lb riced cauliflower
- 1.5 tbsp yellow pepper paste
- 1 tbsp fresh lime juice
- Salt & pepper to taste
Tuna Salad:
- 1 can albacore tuna in water
- 1/4 finely chopped red onion
- 1 tbsp minced cilantro
- 2 tbsp mayo
- 1 tbsp Dijon mustard
- 1 tbsp fresh lime juice
- Salt & pepper to taste
Additional Ingredients:
- 1 sliced tomato
- 1 sliced avocado
- 2 sliced hard-boiled eggs
Instructions
- Prepare the Cauliflower Base: Microwave the riced cauliflower for about 4-5 minutes until softened. Drain thoroughly using a cheesecloth or towel to remove excess moisture. Mix the drained cauliflower with yellow pepper paste, lime juice, salt, and pepper until well combined.
- Make the Tuna Salad: In a separate bowl, combine the drained tuna with chopped red onion, minced cilantro, mayo, Dijon mustard, lime juice, salt, and pepper. Stir well to evenly incorporate all flavors.
- Line the Mold: Use plastic wrap to line a small deep dish or bowl. This will help with shaping and easy removal.
- Assemble the Layers: Press half of the cauliflower mixture firmly into the bottom of the lined mold. Next, spread the tuna salad evenly over the cauliflower layer, ensuring it's packed down well.
- Add the Toppings: Layer the sliced tomatoes, hard-boiled eggs, and avocado on top of the tuna salad.
- Final Layer & Flip: Spread the remaining cauliflower mixture over the top, pressing it down firmly. Carefully flip the mold onto a flat serving plate and remove the plastic wrap.
- Finishing Touch: Spread a thin layer of mayo on top for a creamy garnish, then serve immediately.
Notes
- For added flavor, sprinkle paprika or extra cilantro on top.
- You can swap the tuna for shredded chicken or salmon for variation.
- Ensure the cauliflower is well-drained to avoid excess moisture affecting the texture.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.