Chimichurri Cauliflower Bake

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Low on Carbs ~ High in Flavor.

Here’s a baked casserole that the entire family will love. 

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I absolutely love working with other brands, as it gives me the chance to try something that I may not find in my own grocery store and create relationships with people that I may not have met otherwise. Today’s recipe features Chimichurri made by my friends over at Lourdes Gourmet – a small-batch condiment company based out of San Diego.

Most of my dishes are constructed of what’s on sale at the grocery store and what I think my picky toddler will shovel in his mouth (and not decorate the floor). During our last grocery trip I saw that the steam-in-bag Cauliflower was buy-one-get-one free, so I stocked up. I try to use fresh produce whenever possible, but frozen Cauliflower does have its’ perks:

1. You can roast it. <– Yes, that’s right folks. 😉
2. You can throw it into smoothies.
3. It works really well in mashed Cauliflower dishes – check out this recipe.

Roasting frozen Cauliflower is my favorite way to prepare it. You get sweetened, caramelized edges and save time on prep because you don’t have to wash and cut it. I have found that if I microwave the Cauliflower for half the time the bag recommends, then roast it for 20 minutes at 450F, the end result mirrors the exact same flavor and texture as freshly-cut Cauliflower. Try it, I know you’ll love it.

Here is what the Cauliflower looks like before and after roasting.

 

Chimichurri holds a special place in my heart because my mother used to make it when I was little. She would add the fresh sauce to everything: from Chicken to Rice to Burgers, we always had a jar in our fridge. I will often make my own version, but it’s nice to have a back-up (insert Lourdes Chimichurri here) for those days I am in a rush. Chimichurri is a thick South American sauce that is composed of primarily Parsley, Garlic, Oregano, Red Wine Vinegar and Oil. As the ingredients come together, the end result is a tart sauce that works wonders with meat and vegetables.

Not only is this Chimichurri Cauliflower Bake easy to make, but it is healthy and makes a massive portion. The flavors in this dish are mind-blowing, and my family proved this fact as they devoured the entire pan in one sitting. (Yes, it’s that good.)

Ingredients: 

• 2 (15 oz.) steam-in-bag, frozen Cauliflower
• 1 lb. Ground Turkey
• 1/2 cup Lourdes Chimichurri Sauce
• 1 Egg
• 1/4 cup Half & Half (I used fat-free)
• 1/2 cup Feta Cheese
• Fresh Cilantro, for garnish
• S + P, to taste
• Olive Oil, as necessary
• Hot Sauce, optional

Directions: 

1. Set oven to 450F. Follow instructions for steaming the Cauliflower in the microwave, but only heat for half the amount of time.
2. Remove Cauliflower from bag and place on a cookie sheet, sprinkle with Salt & Pepper and mix with 1 tbsp. of Olive Oil.
3. Roast for 20 minutes, flipping once halfway through.
4. While the Cauliflower is roasting, cook the Ground Turkey in a large skillet over medium heat for 8-10 minutes.
5. Once the Ground Turkey is fully cooked, turn off heat and mix in Chimichurri sauce.
6. Whisk together the Egg, Half & Half, and 1/4 cup of Feta in a small mixing bowl and set aside.
7. When the Cauliflower is finished, take out of the oven and set aside. Turn down heat to 425F.
8. In a large bowl, combine the roasted Cauliflower, Ground Turkey, and Egg mixture. Pour into a greased casserole dish and top with remaining Feta Cheese.
9. Bake for 15 minutes, garnish with fresh Cilantro and serve immediately.
10. Serve with toasted bread and your favorite hot sauce.

To Print: 

If you love this recipe, I would suggest checking out my Buffalo Chicken Cauliflower Casserole: one of my most popular recipes on this website.

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