Instructions

1. Preheat oven to 350 degrees F.
2. Set a stockpot of water to boil over high heat.
3. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done.
4. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
5. In a bowl with an immersion blender, hand mixer, or in a food processor, puree the hot cauliflower with the non-fat Greek yogurt, Parmesan, garlic, salt and pepper until almost smooth. Cover and set aside.
6. In a large oven-safe skillet, heat olive oil on medium high heat. Add onion and sautee until soft.
7. Next, add garlic and cook for one minute.
8. Add turkey to skillet and break up into up into bite-size chunks, cooking until turkey is no longer pink.
9. Next, add tomato sauce and chicken broth and allow mixture to simmer for about 10 minutes, or until mixture reduces a bit.
10. Add in carrots, green beans and thyme and stir until well combined. Cook for a few minutes until vegetables are warmed through.
11. Once thickened a bit, adjust salt and pepper to your preference.
12. Pour mashed cauliflower over turkey mixture and spread it over until the entire surface is covered. (If you don’t have an oven-safe skillet, use a lightly oiled baking dish.)
13. Place in oven for 30 minutes or until the edges of the cauliflower begin to brown.
14. Let rest for 10 minutes prior to serving.