Ingredients:

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1 lb ground turkey

2 tablespoons olive oil

½ medium onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, sliced

1 cup heavy cream

Salt and pepper, to taste

1 large head of cauliflower, riced (or 4 cups pre-riced cauliflower)

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Fresh parsley or thyme, chopped (for garnish)

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Instructions:

1. Preheat your oven to 375°F (190°C).

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.

3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and the moisture has evaporated, about 5 minutes.

4. Add the ground turkey to the skillet. Cook until browned and no longer pink, breaking it apart with a spatula as it cooks.

5. Season the turkey and mushrooms with salt and pepper. Stir to combine everything well.

6. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for a few minutes until the sauce starts to thicken, then stir in the grated Parmesan cheese until melted and the sauce is smooth.

7. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the riced cauliflower and sauté for about 5 minutes, until it starts to become tender. Season with a pinch of salt and pepper.

8. In a large casserole dish, combine the sautéed cauliflower rice with the turkey and mushroom cream sauce. Stir to mix everything together well.

9. Sprinkle the shredded mozzarella cheese over the top of the casserole.

10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

11. Garnish with fresh parsley or thyme before serving.