Some might try to pass this off as a substitute for "Ravioli" or "Ziti." But as much as I love cauliflower, it will never measure up to real pasta. So let's just call it what is. Regardless, it's still great in this format!
Ingredients:
1 lb. ground turkey
1 tsp. garlic powder
1/2 tsp. sea salt
2 tsp. italian seasoning
2 tsp. olive oil
1 head of fresh cauliflower
1 jar marinara sauce (Rao's is a great no-sugar added option)
Parmesan Cheese to sprinkle
2 cups mozzarella cheese
Remove stems and leaves from cauliflower. Chop into bite size chunks.
Par-boil (boil for 2-1/2 minutes).
Strain out the water and put in an ice bath to immediately cool for a couple of minutes to stop the cooking process (you don't want mushy cauliflower).
Spread the cauliflower out on a clean, dry kitchen towel to remove excess water. Pat dry as best as you can to avoid the dish from becoming too watery.
Cook the ground turkey with the oil, garlic powder, sea salt and italian seasoning until cooked through. Drain excess grease if needed.
Gently stir together the dried off cauliflower, cooked turkey and marinara sauce in a casserole dish.
Sprinkle with parmesan cheese and top with mozzarella cheese.
Bake for 30 minutes at 350.
Top with basil and/or red pepper flakes if desired.
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