• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, cut cauliflower into bite-sized pieces.
• Thinly slice mushrooms.
• Thinly slice green onions. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey, mushrooms and half the green onions.
• Cook for 3-4 min, breaking up turkey into smaller pieces, until no pink remains**  Season with salt and pepper.

• While turkey is cooking, add cauliflower to the boiling water.
• Cook for 2-3 min, stirring occasionally, until tender.
• Reserve 1/4 cup (1/2 cup) cooking water, then drain.

• Add garlic puree and spinach to the pan with the turkey-mushroom mixture.
• Cook for 1-2 min, stirring often, until spinach wilts.
• Remove pan from heat, add cream cheese and reserved cooking water, then stir to combine.
• Add cauliflower. Season with salt and pepper, then stir to combine. 

• To an 8x8-inch baking dish, transfer turkey and cauliflower mixture (use a 9x13-inch baking dish for 4 servings). 
• Sprinkle Italian breadcrumbs and Parmesan over top.
• Bake in the middle of the oven for 5-6 min, until cheese is golden and melted.

• Divide turkey and cauliflower casserole between plates.
• Sprinkle remaining green onions over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**