This delicious casserole is a GREAT way to use up a bit of leftover turkey meat! The flavor layers will surprise you. The bit of smokiness from the cheese is the magic here. Despite the fact that it looks cobbled together, this stuff is amazingly good! It's also very nutritious with the kale added, which was actually an after thought the night I created this one. Thinking it might not be so photogenic for my blog, I decided to make my Savory Casserole Topping for it, which turned out to be a GOOD decision. It added another flavor layer to an already tasty dish. This recipe is suitable once you get to phase 2 of Atkins. Omit the topping and you Induction folks can enjoy this as well. This recipe is not suited for Primal or Paleo followers due to the dairy in it, but if you have ideas to make it work, GO FOR IT! You won't be sorry.
INGREDIENTS:
½ medium head cauliflower, stemmed and chopped to 3/4-1" pieces (about 2½ cups)
2 T. coconut oil
3 oz. onion, chopped
2 large carrots, sliced or chopped
1 c. my low-carb Condensed Cream of Chicken Soup
2 T. cream cheese
3/4 c. heavy (whipping) cream
2 c. cooked turkey (or chicken), chopped
3 oz. Smoked Gouda cheese, shredded
Dash black pepper
1 leaf raw kale, stemmed, chopped fine (about 3/4 c. loose-pack)
½ recipe of my Savory Casserole Topping
DIRECTIONS: Make the casserole topping per that recipe's instructions (click blue link above). Set aside. Preheat oven to 350º.
In a medium saucepan, cover cauliflower with water and boil only until half tender. While it is cooking, heat oil over high heat in non-stick large skillet (I use a non-stick wok), add onion, carrot and saute until half-tender also. Lower heat to medium, add cream cheese and heat until melted. Lower heat to lowest setting and add the soup, cream, half the shredded Gouda, the pepper and turkey meat. Stir lightly to mix well. Drain water off cauliflower when half tender and add to the skillet mixture. Stir again. Add the raw, chopped kale and stir one last time. Sprinkle remaining Gouda over the top and then add the crumble topping evenly over the top. Cover with foil and bake at 350ºfor 20 minutes. Remove foil and bake 20 minutes longer or until topping is golden brown.
NUTRITIONAL INFO: Makes 8 servings, each contains:
390 cals, 31g fat, 8.73g carbs, 2.55g fiber, 6.18 g NET CARBS, 17g protein, 539 mg sodium
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