1 head cauliflower or about 6 cups florets
1/2 cup gluten free flour or choice flour
1/4 teaspoon salt
6 ounces uncured reduced sodium bacon
1 1/2 pounds ground turkey
1 tablespoon oil
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 tablespoon gluten free flour
1 1/2 cups heavy cream
2 tablespoons yellow mustard
8 ounces sliced cheddar cheese
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Steam the cauliflower until fork tender.
Place into a food processor and pulse until it resembles rice.
Set aside in a bowl to cool then add the flour and salt and mix well.
Cook the bacon in a large skillet until moderately cooked, but not crisp.
Remove bacon with a slotted spoon to keep bacon juice in skillet.
Transfer bacon to a paper towel lined plate to cool. Once cool chop into pieces.
Add the ground turkey and oil to the same skillet and cook until browned.
Add the onion powder, oregano, garlic powder, salt, pepper and mix well.
Remove the turkey with a slotted spoon and transfer to a bowl.
Preheat oven to 350 degrees F.
For the sauce: Add the butter to the same skillet and stir in the flour over low heat. Cook until the flour has absorbed the butter then add heavy cream and mustard.
Continue to cook on low heat until the sauce thickens.
Place 1/2 cup of the sauce to the bottom of a 9 by 13 baking dish.
Spread the cauliflower mixture on the spread as evenly as possible.
Place 4 ounces of sliced cheddar over the cauliflower.
Spread the ground turkey over the cheddar slices evenly.
Pour half of the remaining sauce over the turkey.
Place the remaining cheddar slices over the sauce.
Pour the remaining sauce over the top and sprinkle with bacon.
Cover and bake 30 minutes.
Uncover and bake an additional 5 minutes.
Allow to cool out of the oven for 15-20 minutes before slicing and serving.