So today is kind of a big day… but first… a recipe.

I love when you realize that something you always thought you hated, turns out to be so much better than you remembered it, or ever thought it would be.  Brussels sprouts, for example.  Who knew those little green leafy balls of vitamins would grace my plate no less than once a week in my adult life?

And omigosh, wine.  How good is wine?? Remember that first sip you took of something that wasn’t Arbor Mist or a raspberry Bartles & James, and you literally wanted to spit it right back out?  Now that wine is my favorite wine.  And the sweet stuff?  Blech.  I’m all set, thanks.

But seriously, back to food.  I remember always thinking cauliflower was like an insult to veggie trays.  Why even put it on there?  It tastes like nothing!  (These are all thoughts that ran through my head when faced with a veggie tray situation.  Along with um, where the hell is the hummus?)  But now… now cauliflower is my homey.  I throw it in everything from soups to mac and cheese and now… into a delicious casserole.  Forgive me cauliflower.  For I have misjudged you.

Ground Turkey and Cauliflower Gratin Casserole
(Inspired by Kalyn’s Kitchen)
You’ll Need:
1 lb lean ground turkey
1/4 tsp poultry seasoning
2 frozen bags of cauliflower flowerets (or 1 large head, cut small, stems removed)
4 oz 1/3 less fat cream cheese, softened
3/4 cup fat-free Chobani plain Greek yogurt (or light sour cream)
1/2 cup reduced-fat shredded cheddar cheese
2 T grated Parmesan cheese
2 T Frank’s RedHot hot sauce
1 tsp. dijon mustard
1/2 cup panko seasoned bread crumbs
Salt & pepper
Small bunch of green onions

Directions:  Preheat oven to 350.  In a large pot, bring enough water to cover the cauliflower to a boil,  and cook for 20 minutes, or until cauliflower is soft.  Drain and then mash with a potato masher until a medium consistency (still some pieces of cauliflower.)
While cauliflower is cooking, sautee ground turkey in pan, coated with cooking spray, until browned, and sprinkle on poultry seasoning.  Meanwhile, combine cream cheese, Greek yogurt and Parmesan cheese in a large bowl, then mix in hot sauce and mustard.  When the turkey is finished browning, drain excess liquid from the pan and mix the cooked turkey into the cheese mixture, along with 1/4 cup of chopped green onions.  Than mix in mashed cauliflower, and stir to combine.  Salt and pepper to taste.
Spoon the mixture into a coated baking dish.  Sprinkle the panko and the shredded cheese on top, and bake in the oven for 30-35 minutes, or until top is crispy and golden brown, and cheese has melted.  You can even broil it for a minute or two to get a really crispy top.

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Originally I thought this would be a great side dish, but we ended up eating it as the main course.  It’s really filling and definitely a perfect wintry comfort food.  And Brandon didn’t believe me when i told him it was mashed cauliflower.  (POW! Stealth points.)

So I admit it.  I misjudged you, cauliflower.  You are pretty great.  And no hard feelings, but you should know I will still go for the bell peppers and carrots every time when faced with a veggie tray situation.   You got that casserole game on lock, though.

So why is today so special, you might be asking… well, today my little blog is 1 year old.  I know I’ve mentioned this before, but I honestly cannot tell all of you how much your comments and friendships mean to me.  When I wrote my first post, I was terrified.  I didn’t think anyone besides my mom would ever read this.  (Hi Mom!)  Having this little space to put all my random thoughts, and the amazing people I’ve gotten to know and call friends, well it’s more than I hoped for when I stared at that “publish” button for the first time 365 days ago.  So thanks for reading, making me laugh and making me feel a little less crazy on a daily basis.  Love you all x’s infinity.