As I experiment in the kitchen with new ways to bring in delicious flavours to my meals, I came across this recipe on Pinterest by the fantastic Kalyn`s Kitchen (highly recommend you check them out) and I made some modifications of my own to create this delicious meal!
Ingredients: 1 large chopped cauliflower 1 pound Cremini (Baby Bella) mushrooms, washed and sliced 800g ground turkey (cooked weight) 1 onion, chopped 2 T olive oil, divided 1 tsp. dried thyme 1 tsp. dried chicken seasoning salt and fresh-ground black pepper to taste 2 cup 4 cheese Italiano blend
Sauce Ingredients: 1 cup sour cream (regular or light but do not use fat-free which has added sugar) 1/2 cup mayo 2 T Dijon mustard 1/2 tsp. dried thyme 1/2 tsp. dried chicken seasoning 1 cup shredded 4 cheese Italiano blend 1/4 cup crumbled feta
Spray a large glass or crockery casserole dish with olive oil or non-stick spray. Preheat oven to 375F/190C.
Chop up enough cauliflower to make 5-6 cups of small cauliflower pieces. The use a food processor with a steel blade to pulse the cauliflower until it's finely chopped, slightly larger then kernels of rice OR use a grater.
Wash the mushrooms and cut into thick half slices. Cook the ground turkey in a large pan with olive oil until cooked.
Mix together the sour cream, mayo, Dijon mustard, 1/2 tsp each dried thyme and chicken seasoning, 1 cup grated cheese blend, and 1/4 cup feta to make the thick sauce mixture.
Heat 2 tsp. olive oil in a large non-stick frying pan and saute the mushrooms over medium-high heat until they release their liquid, all liquid evaporates, and mushrooms are starting to brown. Put mushrooms in the bottom of the casserole dish.
Add about 2 tsp. more olive oil and saute the onions over medium-high heat until they are softened and starting to brown. Put onions over the mushrooms in the casserole dish.
Heat another 2 tsp. of olive oil and add the finely-chopped cauliflower. Cook over medium-high heat, stirring often, until the cauliflower is starting to soften and barely brown, about 3-4 minutes. Add the 1 teaspoon each of dried thyme and chicken Seasoning and cook about 1 minute more. Season the cauliflower rice with a little salt and fresh-ground black pepper; then put it into the casserole dish over the mushrooms and onions.
Put the ground turkey into the casserole dish over the veggies and use a plastic spoon to combine the ingredients right in the dish. (You can do this in a bowl if you prefer, but we were trying to get away without dirtying another dish!) Spread the sauce mixture over the top and then use the spoon to gently combine the ingredients with the sauce, until the ingredients are well mixed into the sauce.
Wipe off the sides of the casserole dish with a paper towel if needed. Sprinkle with cheese and bake uncovered until the casserole is starting to bubble and the top is nicely browned, about 40 minutes.