Baked Cauliflower Stuffed with Turkey & Cheese Topping


something a little different for dinner ©Joyce Hays, Target Health Inc.




Surprise in the Center – and smells so-o good   ©Joyce Hays, Target Health Inc.




2 medium heads cauliflower

8 ounces freshly chopped turkey

2 garlic cloves, minced

1 cup fresh parsley, chopped

1 Tablespoon sour cream

2 Tablespoons freshly grated parmesan cheese, for garnish

Pinch salt

Pinch black pepper

2 Pinches chili flakes


Ingredients for Cheese Sauce


2 Tablespoons butter (or olive oil, optional)

2 Tablespoons almond flour

1 cup almond milk

1/4 cup shredded mozzarella

Pinch salt

Pinch black pepper

Pinch chili flakes




Delicious, fresh ingredients from Whole Foods ©Joyce Hays, Target Health Inc.




Preheat oven to 350o F.


Remove leaves from cauliflower and clean it. Boil each of the whole heads of cauliflower in salted water for 7 to 8 minutes. Let the cauliflower drain on paper towels.




Create a cavity in the whole cauliflower ©Joyce Hays, Target Health Inc.


Place one head of cauliflower into a round baking dish, with the stem side facing up. With a sharp knife, carve the stem area and pull it out. This will be the area that you will fill with the turkey, so scoop out enough cauliflower, so you have a little nest for the turkey mixture. Throw the stem out, but save useable cauliflower.




Part of the second cauliflower, plus what was scooped out of the first. Will be used to cover the turkey. ©Joyce Hays, Target Health Inc.


Part of the second cauliflower, the top part, will be cut out and used to cover the turkey, after you fill the carved out section of the first cauliflower, with the turkey mixture.




Easy to make the turkey mixture. ©Joyce Hays, Target Health Inc.


To make the turkey mixture: in a large bowl, add the 8 ounces of freshly chopped turkey meat, the minced garlic, sour cream, chopped parsley, salt, pepper, chili flakes. Mix all ingredients together, well.


Then fill the hollowed out space of the first cauliflower, with the turkey mixture, and cover the turkey, with the cooked top of the second cauliflower.




Here’s the first experiment with this recipe, showing the scooped out cavity, filled with the turkey mixture. The bowl I used the first time, was a bit too small, so some of the cheese sauce leaked out. ©Joyce Hays, Target Health Inc.



After you fill the cavity with the turkey mixture, cover the top of the cauliflower with the cooked pieces from the second head, and/or what you scooped out of the first, if there’s enough to cover the turkey. ©Joyce Hays, Target Health Inc.



Easy to make cheese sauce ©Joyce Hays, Target Health Inc.


To make the cheese sauce:

In a medium fry pan add the butter (or olive oil), over a medium flame, when the butter melts, add the almond flour and stir the roux until the two ingredients are well combined. Next, add the almond milk and blend these ingredients together. Now, add the shredded mozzarella, salt, pepper, chili flakes and stir until the cheese is completely melted and mixed into the other ingredients.




Lovely gooey cheese sauce, poured over the top of the cauliflower. ©Joyce Hays, Target Health Inc.


Finally, pour the cheese sauce over the cauliflower, covering the entire top. Then cover the cauliflower with a foil tent (that means very loosely, so the cheese doesn’t stick to the foil), and bake for 40 minutes.




Cover your baking dish with a foil tent and bake in 350 oven for 40 minutes. ©Joyce Hays, Target Health Inc.



Here, it’s out of the oven, and I’ve sprinkled freshly grated parmesan cheese over the top. It goes back in oven for 10 more minutes without foil and without any cover. ©Joyce Hays, Target Health Inc.


Take the dish out of the oven, and 10 minutes before you plan to serve this, remove the foil and sprinkle the Parmesan cheese all over the top. Put back in the oven at the same temperature of 350, for 10 more minutes, then serve.




One serving won’t be enough.  ©Joyce Hays, Target Health Inc.


Friday turned out to be a highly charged political day, with a long string of significant events. No matter which political party you belong to, we haven’t run into anyone who was not deeply stirred by President Obama’s moving delivery of Amazing Grace. We were struck by this scene of racial unity. If nothing else, Friday was a day that held up, for the world to see, the torch of democracy renewed in the United States. Isn’t everyone aching for peace? Here it was, poetry and prose, in action; harmony at last.


We started Friday dinner, raising our glasses, with icy Orvieto wine and a veggie salad shared about a month ago, with raw apples, the secret ingredient. Then the new recipe (second time served) of baked cauliflower, turkey center and cheese-y sauce, which was even more delicious the second time; we nearly finished it. If you wanted to serve a starch along with the cauliflower dish, there are lots of options. A low calorie baked sweet potato would be the healthiest, but we also like mini red baked potatoes. If you don’t mind the calories, pasta is now made with veggies like spinach, artichoke, etc. and much, much more. For dessert we had a fresh fruit mix of peaches, mangos and organic strawberries – red to the core. In addition another new recipe: fresh rhubarb/blueberry (in season now) & cake, with a little rum added later; will share this in the future.


We went to a play at one of our theater clubs (Manhattan Theater Club, now a Broadway entity). I love this theater. The play, “Good Stock“, had excellent acting, beautifully done dialogue by the playwright, Melissa Ross, and a gorgeous ever-changing set. We liked this play a lot and stayed for the talk-back afterwards.




Chilled Italian Orvieto, is a delicate wine, perfect for summer. ©Joyce Hays, Target Health Inc.



From Our Table to Yours!


Bon Appetit!



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