Chimichurri Cauliflower Bake
  • 2 (15 oz.) steam-in-bag, frozen Cauliflower
  • 1 lb. Ground Turkey
  • ½ cup Lourdes¬†Chimichurri Sauce
  • 1 Egg
  • ¼ cup Half & Half (I used fat-free)
  • ½ cup Feta Cheese
  • Fresh Cilantro, for garnish
  • S + P, to taste
  • Olive Oil, as necessary
  • Hot Sauce, optional
  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 ¼ 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.
Recipe by Slice of Jess at