Get Your Vitamin D with this Turkey & Cauliflower Casserole!
Serves: 6
  • 5 cups cauliflower, cut into florets
  • 1 onion, finely chopped
  • 15 button (white) mushroom, thinly sliced
  • 1 tbsp olive oil
  • 1 lb. ground turkey breast (be sure to get breast meat, as this is very lean, regular ground turkey is not)
  • ½ cup canned tomatoes (diced)
  • 4 tsp tomato paste
  • 2 tsp Worcestershire sauce
  • ⅔ cup low-sodium vegetable broth
  • ½ cup skim milk
  • 4 tsp butter, unsalted
  • Ground pepper to taste
  • Salt to taste
  1. Directions
  2. Preheat the oven to 400°F.
  3. Combine onions, cauliflower, and mushrooms and steam them until they are very tender. Drain and set aside.
  4. Heat the oil in a pan over medium-high heat. Add ground turkey breast and brown the meat. *Don’t break up the turkey breast as you cook it for the first 4-5 minutes. This will help to retain it’s juices. Lower the heat if it starts to overly brown before you break it up.
  5. When the meat is golden-colored, add the chopped onion then cook 2 minutes while stirring. Mix in the tomatoes, mushrooms, tomato paste, Worcestershire sauce, and broth. Add salt and pepper. Continue cooking for about 5 minutes until all food is thoroughly heated.
  6. Remove the pan from the heat and pour the mixture into one large baking dish.
  7. In a large microwave-safe bowl, add the milk and butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked cauliflower and mash the mixture until it is creamy. Add salt and pepper to taste. Place a spoonful of the cauliflower mixture on top of the turkey mixture, then gently spread it with a spoon to cover evenly.
  8. Place in the oven and bake until the top is golden-brown, about 30 min. Serve and Enjoy!
Nutrition Information
Calories: 181 Fat: 9 g Carbohydrates: 9 g Sugar: 5 g Sodium: 217 mg Fiber: 3 g Protein: 16 g
Recipe by Nutrition Twins at