Turkey Cauliflower Mushroom Bake

“We know that in September, we will wander through the warm winds of summer’s wreckage.  We will welcome summer’s ghost.”  Henry Rollins

Even though my children are grown and flown the coop, I still feel like it’s Back to School every September.  And that means baking wholesome one dish meals that fill the house with enticing aroma.   This healthy casserole is one of those perfect fall dishes, chock full of vegetables, low in carbs and fat.  Kids will think they’re having a fabulous Italian meal and won’t suspect you have an entire head of cauliflower hiding in there!  Roasted cauliflower is combined with ground turkey, mushrooms and spinach, topped with marinara and a sprinkling of parmesan.  It is baked to a pipping hot,  delectable 1-dish meal in just 15 minutes.  It can be made ahead a day.    I modified the original recipe from Cookin’ Canuck by adding spinach and shallots to the mix.  It made for a delicious weeknight low-carb meal.  To save time, you can use bottled marinara.  You can serve it over pasta, but then…there goes the low carb!  Enjoy!

Turkey Cauliflower Mushroom Bake

For the cauliflower:

  • 1 head of cauliflower, cut into flowerlets
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 425F.  Toss the cauliflower with the oil and the seasonings and roast for 15 minutes on a lined baking sheet, stirring once to prevent sticking.  Reserve.  Reduce the oven temperature to 350F.

For the turkey mixure:

  • 1 pound of ground turkey
  • 1 shallot, diced (can substitute half an oinion)
  • 1 tablespoon of olive oil
  • 8 ounces of sliced mushrooms
  • 5 ounces of spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each salt and pepper
  • 1/2 teaspoon dried rosemary
  • 3 cloves of garlic, diced
  • 24 ounces of your favorite marinara sauce
  • 1/4 cup of parmesan cheese
  • 1 tablespoon of parsley, chopped
  1. In a skillet, heat the oil.  Add the turkey, shallot, mushrooms and cook until the turkey is browned and the shallot translucent, stirring often.  Add the spinach, garlic, salt, pepper, oregano and rosemary and cook until the spinach is wilted, about a minute.
  2. Add the roasted cauliflower to the turkey mixture.
  3. Lightly coat a 7″ X 11″ casserole dish with cooking spray.  Spread the turkey cauliflower mixture evenly in the bottom of the dish.
  4. Top with the marinara sauce.  Sprinkle with the cheese and finish with a scattering of parsley.
  5. Bake at 350F for 15 minutes in the middle of the oven.  If you have assembled the dish in advance and are baking it cold, bake for 30 minutes.

You can read the original recipe here.