Name: Primal Greek Casserole
Ingredients: 3 14 oz bags cauliflower rice or two medium heads cauliflower; 2 tsp avocado oil; 1 ½ lbs ground turkey; 2 tsp dried oregano, divided; ¼ tsp allspice, divided; ¾ tsp salt, divided*; ½ tsp red chile flakes (optional); 2 tbsp grass fed butter; 2 tbsp potato starch; 15 oz light coconut milk; 1 pinch nutmeg; 2 handfuls baby spinach leaves, roughly chopped; 15 oz low sodium diced tomatoes, drained; ½ cup pitted kalamata olives, halved; zest and juice of 1/2 lemon; 4 oz sheep’s milk feta cheese, chopped or crumbled; 2 oz Greek myzithra cheese or raw parmesan; chopped fresh dill and/or cilantro/parsley, for garnish; black pepper to taste

CategoryDinner, Main Dish

Yields1 Serving

3 14 oz bags cauliflower rice or two medium heads cauliflower

2 tsp avocado oil

1 ½ lbs ground turkey

2 tsp dried oregano, divided

¼ tsp allspice, divided

¾ tsp salt, divided*

½ tsp red chile flakes (optional)

2 tbsp grass fed butter

2 tbsp potato starch

15 oz light coconut milk

1 pinch nutmeg

2 handfuls baby spinach leaves, roughly chopped

15 oz low sodium diced tomatoes, drained

½ cup pitted kalamata olives, halved

zest and juice of 1/2 lemon

4 oz sheep’s milk feta cheese, chopped or crumbled

2 oz Greek myzithra cheese or raw parmesan

chopped fresh dill and/or cilantro/parsley, for garnish

black pepper to taste

Preheat oven to 425 degrees F and and line a large baking sheet with foil and spray with avocado oil cooking spray .

Once cauliflower is out of the oven, turn oven to 375 degrees F and spray a 11” x 7” casserole dish with avocado oil cooking spray; set aside.

Heat a large skillet on medium heat. Add avocado oil and heat just until oil is shimmering (don't let it smoke) and swirl it around the pan to coat. Add turkey and cook, breaking up with a wooden spoon, until no longer pink - 6 to 7 minutes. During the last minute or two, stir in ½ tsp of the oregano, ¼ tsp of the allspice, ¼ tsp of the salt, red chile flakes if using, and black pepper to taste. Pour turkey into a bowl and set aside.

In the same skillet you cooked the turkey in, melt the butter over medium heat. Add the potato flour and stir until fully moistened, about 1 minute. Slowly add about ½ cup of the coconut milk as you stir. When it starts to simmer, add another ½ cup while stirring and scraping any bits of flour from the edges of the pan. Switch to a whisk and slowly add the rest of the milk in 2 additions as you whisk, letting it come to a simmer each time. Continue to whisk and simmer until mixture is slightly thickened - 2 to 3 minutes. Use the whisk to break up as many clumps of flour as you can, but some small clumps will remain, and that's okay.

Reduce heat to lowest setting and stir in remaining spices.

Add in spinach and stir until spinach is just wilted - about 2 minutes.

Add tomatoes, olives, lemon zest and juice and ground turkey and stir until just heated through - 1 to 2 minutes.

Stir in the cauliflower rice until well combined and then nestle the feta into the mixture.

Transfer to prepared casserole dish and grate Greek myzithra (or parmesan) all over the top.

Bake in the center of the oven until liquid is bubbling around the edges and cheese is starting to turn golden brown - 20 to 24 minutes. Rest 10 minutes, sprinkle with dill and serve.

NOTE: Stick to this measurement of salt until you taste the casserole when it comes out of the oven. The olives, feta and myzithra (or parmesan) all add saltiness. So, careful not to over-salt.

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Ingredients