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I know casserole's can sometimes get a bad wrap. They might seem super "old-school" - but I happen to LOVE them! Every time I make one, I always intend for it to last us for more meals than it does but I always seem to eat my fair share too quickly! What can I say? They're SO good!

If you haven't checked out my other casserole recipes, you must! I've made a Primal Cheeseburger Casserole, a Primal Broccoli Chicken Casserole (this one brings back all  the childhood feels for me!), a Primal Tex-Mex Cauliflower Rice Casserole... All are MUSTS, in my opinion anyway!

But, as you can see, I had not done any casseroles with a Mediterranean spin. So, I decided to give it a try and whoa holy cow! I am so glad that I did! It turned out more delicious than I thought it would.

All casseroles have to have a sauce of sorts to bring it all together. I made a Paleo (read: grain free) Roux for this one, using grass-fed Kerrygold Butter, Potato Starch and Light Canned Coconut Milk. So easy, no clumps, came together as if I were using regular 'ol white flour! BUT, the FLAVOR - it gave the casserole this depth of flavor I can't even describe. You'll have to make it for yourself! And, side-note: one reason I wanted to use potato starch is because it is a resistant starch! If you missed this Facebook LIVE Episode that Mo and I did on the topic, you can click here to watch it!

A couple of notes about the cheeses I used:

  • Greek Feta is traditionally sheep's milk - only in the US is feta made from cows milk. And let me tell you - sheeps milk feta tastes MUCH better!
  • Greek Myzithra is one I found at Central Market in Dallas. Apparently, in Greece, they use this like Italians would use Parmesan. It's mild, but has that salty bite to it. It's wonderful, if you can find it!

Bottom line - this casserole is easy to make, really good for you and one you'll want to make two batches of so that it lasts!

I serve this with 3 Ingredient Paleo Naan and my Easy Primal Tzatziki!

Hope you enjoy as much as we do!

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

1

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

2

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

3

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.

4

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.

5

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.

6

Reduce heat to lowest setting and stir in remaining spices.

7

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

8

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

9

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

10

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

11

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

 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

Directions

1

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

2

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

3

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.

4

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.

5

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.

6

Reduce heat to lowest setting and stir in remaining spices.

7

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

8

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

9

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

10

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

11

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.

Primal Greek Casserole