Old-fashioned, decadent comfort meal that “sticks to your ribs” without making you feel bad. The star of the show is the authentic-tasting cauliflower “potatoes” that will wow your family. I’ve prepared this adaptable recipe with fresh or frozen cauliflower and supplemented it with one or two potatoes. Just remember not to boil the cauliflower—that’s all.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 2 tablespoons olive oil
- 2 heads cauliflower, stemmed and chopped
- ¼ cup Greek yogurt
- 1 (14.5 ounce) can chicken broth, or as needed
- salt and ground black pepper to taste
- 2 pounds ground turkey
- 2 cloves garlic, chopped
- 2 (1.25 ounce) packages beefy onion soup mix
- 2 tablespoons all-purpose flour
- ¼ cup water, or as needed
- 2 (8 ounce) bags frozen corn
- 1 cup shredded fat-free Cheddar cheese
- ¼ cup french-fried onions, or to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
- Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
- Spread turkey mixture in the bottom of a 9×13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
- Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.
- You can add a little bit of instant potato to the mashed potatoes if you want a thicker, fluffier texture or if you’ve added too much broth.
- A frozen corn and pea mix can be used instead of corn, if preferred.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 5 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 1184 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Really Good! But, it’s best to steam the cauliflower then put it in a food processor with the yogurt and chicken broth. It may taste gritty after blended but that grit taste goes away when baked.
This was tasty! I topped it off with a can a of cream of chicken soup which gave it more flavor and added texture. Making it again soon!
Excellent, we loved it! Don’t let the potatoes/cauliflower mixture get too sloppy – use your common sense in mixing ingredients..
Whole family loved it, added chopped green pepper, celery, and onion to turkey. Will be a making this again.