2 tbsp Olive oil 1 lb Ground chicken or turkey Kosher salt, to taste Black pepper, to taste 2 tbsp Tumeric 1 Onion, diced 2 Carrots, peeled & diced 2 tbsp Tomato paste 1/4 cup White wine 1 tbsp Whole wheat flour 1 tsp Thyme leaves 2 tbsp Chopped parsley 1 cup Frozen peas, defrosted 1/4 cup Chicken stock 6 cups Steamed cauliflower florets 1/4 cup Milk 1/2 cup Grated white cheddar 1/2 cup Greek yogurt
Preheat the broiler to low.
Heat a large skillet or dutch oven over medium-high heat and add in the olive oil. When hot, stir in the chicken or turkey and cook until lightly browned, about 8-10 minutes. Season with salt and pepper, and add in the turmeric. Stir to coat.
Add in the onions and carrots and cook until tender. Add in the tomato paste and cook for 2 minutes, stirring constantly. Then deglaze with the wine.
Add in the flour, thyme, parsley, peas and chicken stock. Reduce the heat to low while you make the cauliflower topping.
Place the warm cauliflower into the blender with the milk, cheese, and yogurt. Season with salt and pepper and blend until smooth.
Scoop the cauliflower mixture on top of the filling and place under the broiler to brown and heat through.
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