Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice

Ingredients

• 6 cups chopped cauliflower
• 1 pound Crimini mushrooms, washed and sliced
• 4 cups cooked leftover turkey or chicken
• 1 onion, chopped
• 2 T olive oil, divided
• 1 tsp. dried thyme
• 1 tsp. dried Poultry Seasoning
• Salt and fresh-ground black pepper to taste
• 1 cup coarsely grated Mozzarella, or more
• 1 cup sour cream
• 1/2 cup mayo
• 2 T Dijon mustard
• 1/2 tsp. dried thyme
• 1/2 tsp. dried Poultry seasoning
• 1 cup grated Mozzarella
• 1/4 cup coarsely grated Parmesan cheese

Directions

1. Grease a big glass or crockery casserole dish with non-stick spray or olive oil; a 10″ x 13″ dish is what you want, or something close to it. Heat the oven to 375F/190C. Cut enough cauliflower into small pieces to measure 6 cups. If you’d rather use frozen cauliflower rice, plan on about 3-4 cups.
2. Fit a food processor with the steel blade and pulse the cauliflower until it is finely chopped, with pieces a little bigger than rice kernels. If you prefer, grate the cauliflower on a box grater instead. Wash the mushrooms, then cut them into thick half slices. Cut the leftover turkey or chicken into bite-sized dice.
3. For the sauce, stir 1 cup grated Mozzarella and 1/4 cup Parmesan into the sour cream, mayo, and Dijon mustard, then add 1/2 tsp dried thyme and 1/2 tsp Poultry seasoning; it should be thick.
4. Warm 2 tsp. olive oil in a large non-stick frying pan over medium-high heat. Add the mushrooms and cook them until they give off their moisture, the liquid cooks away, and the mushrooms begin to brown. Transfer the mushrooms to the bottom of the casserole dish.
5. Add about 2 tsp. more olive oil to the same pan. Cook the onions over medium-high heat until they soften and start to brown, then spoon them over the mushrooms in the casserole dish.
6. Pour in another 2 tsp. of olive oil, and tip in the chopped cauliflower. Stir it often over medium-high heat until it just begins to soften and take on barely any color, about 3-4 minutes, or a little less if you’re using frozen cauliflower rice. Stir in 1 teaspoon dried thyme and 1 teaspoon Poultry Seasoning, and cook about 1 minute more. Add a little salt and fresh-ground black pepper, then spread the cauliflower rice over the mushrooms and onions in the dish.
7. Add the diced turkey to the casserole dish on top of the vegetables, then use a plastic spoon to mix everything together right in the dish. You can do this in a bowl if you’d rather, but skipping an extra dirty dish is always a fine plan.
8. Spread the sauce over the top, then use the spoon to gently fold it through the turkey and vegetables until everything is evenly coated. If the sides of the casserole dish need tidying, wipe them with a paper towel.
9. Scatter Mozzarella cheese over the top. Bake uncovered until the casserole is bubbling at the edges and browned on top, about 40 minutes. Rest it about 5 minutes before cutting it into 8 servings, and serve it hot.