Turkey Cauliflower Baked Ziti
User Reviews
4.5
Turkey Cauliflower Baked Ziti
Description
Turkey Cauliflower Baked Ziti combines cauliflower florets cooked until tender in rich pizza sauce with sautéed lean ground turkey and fresh spinach. The mixture is bound together using beaten eggs and Pecorino Romano cheese, which sets during baking to form a firm yet slightly creamy casserole. The cheddar cheese melting on top adds a sharp note and appealing bubbly crust. Simmering the spinach with the cauliflower sauce removes excess moisture, preventing watery results and concentrating flavors.
The texture has a pleasing contrast: the cauliflower becomes soft while retaining some body, the turkey is savory and lean, and the eggs provide a smooth, custard-like base. The cheese enhances taste with nuttiness and depth.
This baked ziti makes a filling main dish suitable for dinner, served warm after allowing it to rest briefly post-baking. Leftovers store well for several days in the refrigerator. It can also be prepared in advance as a freezer meal, by assembling all raw ingredients and freezing before baking. When ready, a slow thaw and bake yields a nicely cooked casserole with the same texture and flavor balance.
Ingredients
- 1 cauliflower cut into florets and chopped, head
- 2 ½ cups pizza sauce
- 1 lb. ground turkey lean
- 4 egg
- ⅓ cup Pecorino Romano cheese grated
- ½ teaspoon salt fine sea salt
- 2 cups spinach fresh baby
- 2 ounces cheddar cheese shredded
Instructions
- In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once bubbling, lower the heat to a simmer and cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
- While cauliflower is cooking, grab a skillet and sauté the turkey until cooked, drain and set aside.
- Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated cheese, and salt. Set aside. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the turkey as well as the egg and cheese mixture. Top with the shredded cheese.
- Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a distinctive cheese flavor, consider using goat cheddar as a substitute for regular cheddar.
- The dish can be prepared as a freezer meal by mixing raw cauliflower, spinach, sauce, eggs, and cheese, then freezing before baking.
- Thaw frozen casseroles overnight in the refrigerator and bake in a cold oven at 350°F to avoid glass dish breakage from sudden temperature change.
- After baking, allow the casserole to cool for about 10 minutes before serving to help it set properly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 263kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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