Old fashioned, "stick to your ribs" comfort food decadence minus the guilt. The star here is the cauliflower mashed "potatoes" that will have your family amazed at their authentic taste. It's a versatile dish that I've made with frozen and/or fresh cauliflower and subsidized with a potato or two. The key here is just to not boil the cauliflower.
Ingredients
- olive oil: 2 Tbsp
- heads cauliflower, stemmed and: 2 piece (chopped)
- Greek yogurt: 0.25 cup
- chicken broth: 1 can (14.5 ounce can, or as needed)
- salt and ground black pepper: (to taste)
- ground turkey: 2 pound
- garlic: 2 clove (chopped)
- beefy onion soup mix: 2 packages (1.25 ounce packages)
- all-purpose flour: 2 Tbsp
- water: 0.25 cup (or as needed)
- bags frozen corn: 2 piece (8 ounce)
- fat-free Cheddar cheese: 1 cup (shredded)
- French-fried onions: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
-
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 9x13-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.
