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Cheesy Ground Turkey Cauliflower Casserole - Cozy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower (about 6–7 cups florets), cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 1 pound ground turkey (93% lean works well)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/4 teaspoon red pepper flakes (optional, for a mild kick)
  • 1 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 3/4 cup milk (2% or whole; unsweetened almond milk also works)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch (or 2 tablespoons flour)
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup shredded mozzarella (for extra melt)
  • 2 tablespoons grated Parmesan (optional, for umami)
  • Fresh parsley, chopped, for garnish
  • Cooking spray or a little extra oil for the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish and set aside.
  2. Roast the cauliflower: Toss florets with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast 15–18 minutes, stirring once, until lightly browned and just tender.
  3. Sauté the aromatics: While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium. Add onion and cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
  4. Brown the turkey: Add ground turkey, salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes. Cook, breaking it up with a spoon, until no longer pink and lightly browned, about 6–8 minutes.
  5. Make the sauce base: Whisk the cornstarch into the milk until smooth. Pour chicken broth into the skillet with the turkey, then add Dijon. Stir in the milk-cornstarch mixture and bring to a gentle simmer.
  6. Finish the creamy-cheesy sauce: Reduce heat and stir in Greek yogurt until smooth. Add 1 cup cheddar, mozzarella, and Parmesan. Stir until melted and slightly thickened. Taste and adjust salt and pepper.
  7. Combine: Add the roasted cauliflower to the skillet and fold gently so everything gets coated in the sauce.
  8. Assemble and top: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
  9. Bake: Lower oven to 400°F (205°C) and bake 15–18 minutes, until bubbly around the edges and the top is melted and golden in spots.
  10. Rest and garnish: Let the casserole rest 5–10 minutes so it sets. Sprinkle with chopped parsley before serving.