We use cauliflower for the topping instead of the usual mashed potatoes; cauliflower has twice the fiber and about a fourth of the carbs. For a gluten-free version, use 2 tablespoons cornstarch in place of the all-purpose flour in step 3.
2 (12-oz.) pkg. frozen riced cauliflower
1 (6.5-oz.) pkg. light garlic-and-herb spreadable cheese (such as Boursin)
1 1/2 tablespoons canola oil
1 pound ground turkey (white and dark meat)
2 cups chopped carrots
1 3/4 cups chopped zucchini
1 cup prechopped yellow onion
1 cup frozen sweet peas
3/4 teaspoon kosher salt
3 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves, plus more for garnish
1 1/2 cups unsalted chicken stock
1/2 teaspoon black pepper
Added sugars 0g
Calcium 7% DV
Potassium 20% DV
How to Make It
Preheat broiler to high with oven rack in upper middle position.
Microwave cauliflower according to package directions until tender. Combine cauliflower and cheese in a food processor; process until smooth.
Heat oil in a large ovenproof skillet over medium-high. Add turkey, and cook, breaking up with a spoon, until turkey begins to brown, about 4 minutes. Add carrots, zucchini, onion, and peas; stir to combine. Add salt, and cook, stirring often, 4 minutes. Add flour and 1 teaspoon thyme; stir to combine. Increase heat to high, and add chicken stock. Cook, stirring constantly, until mixture thickens. Spoon cauliflower mixture over turkey and vegetable mixture in skillet, smoothing top with a spoon; sprinkle with pepper.
Broil until cauliflower topping is golden brown in spots, 3 to 4 minutes. Sprinkle with additional thyme leaves. Serve immediately.
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