Friday, March 13, 2015

cauliflower shepherds pie

makes 4 servings (I doubled the filling of this recipe)

1 head cauliflower, cut into florets
1 tablespoon olive oil
2 cloves garlic, mashed
1/4 cup Parmesan cheese
1 tablespoon reduced-fat cream cheese
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 pound ground turkey
1 1/2 cups hot water
1/2 cup elbow macaroni
1 can corn kernels or 1/2 cup of frozen
1 (1.25 ounce) envelope dry onion soup mix


  1. Preheat oven to 425 degrees.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 10 to 12 minutes.
  3. Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes.
  4. Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth.
  5. Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water, macaroni, corn, and soup mix into turkey; simmer until pasta is tender yet firm to the bite, 5 to 10 minutes.
  6. Pour pasta mixture into a 9x13-inch baking dish. Spread cauliflower mixture over pasta mixture. Sprinkle paprika over the top.
  7. Bake in the preheated oven until lightly browned, about 20 minutes.
  8. I added cooked baby carrots to the top. I found there was a lack of color.

"Bon Appetit!"

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