(Tina's tricked-out version of an Alton Brown recipe)
Cauliflower can be traced back to the wild cabbage, a plant thought to have originated in ancient Asia Minor. This cruciferous vegetable gained popularity in France in the mid-16th century. Today many countries, including the United States, France, Italy, India, and China produce significant amounts of cauliflower.
It's a great source of Vitamins C & K... and an awesome substitute for mashed potatoes!
For the cauliflower topping:
- 1½ pounds chopped cauliflower (I use a bag and a half of frozen cauliflower)
- ¼ cup half-and-half
- 2 ounces unsalted butter
- Salt and pepper to taste
For the meat filling:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1½ cups chopped carrots
- 1 cup chopped bell pepper
- 2 cloves garlic, minced
- 1¼ pounds ground turkey (could also use grass-fed beef)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon whole wheat flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- ½ tsp dried rosemary leaves
- ½ tsp dried thyme
Begin steaming the cauliflower. Once the cauliflower is very soft, add the butter and then the half-and-half. Mash the cauliflower until it’s fairly smooth (I use a hand blended). Add salt and pepper to taste.
Preheat the oven to 400 degrees F.
While the cauliflower is cooking, prepare the filling. Place the olive oil into a sauté pan and set over medium high heat. Add the onion, carrots and green peppers and sauté, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the ground turkey, salt and pepper and cook until browned and cooked through. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Spread the meat mixture evenly into an 11 by 7-inch glass baking dish. Top with the mashed cauliflower, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Makes 6 Servings
Per Serving: 287 calories; 14g carbs, 17g fat, 20g protein; 5g fiber, 5g sugar