Lately I’ve been going hiking on my breaks from work and I feel amazing when I get to do this. I haven’t done these mini hikes in the middle of the day for a while and I couldn’t remember why. Likely it was too cold or I was trying to be social at work and talk to people. Hiking in the middle of the work day is important to me and now that the weather is cooperating I will make it more of a priority.
Getting out of my tiny dark office to get out into the sunshine and listen to the water rushing by and the birds chirping. Those are special moments and I’m very lucky to have them. With all this hiking though I’m a lot hungrier by the time I return to work and sometimes need second dinner.
I was sort of thinking of a lasanga/shepherd’s pie for this dish. Which sounds odd but that’s what happened. I wanted lasagna, Zach is allergic to tomatoes, so béchamel sauce it was! Have you seen all the fancy things one can do with cauliflower? Pizza crusts, hamburger buns, and more suddenly cauliflower is way more interesting.
I used Forks Over Knives’ Cauliflower Béchamel recipe but I added some mozzarella. I don’t think there is any label to our diet over here. We eat what we want and usually try to make it healthier by sneaking in veggies, like with this sauce. Oh and it has to be gluten free, no one is getting sick over here.
Which is my round about way to saying there’s meat and cheese and a vegetable sauce. Look at all the sneaky ways to add veggies. With the cheese maybe we’ve tricked someone into thinking there’s more cheese than there really is. Mwahaha.
- ¼ cup diced onion
- 2 garlic cloves, minced
- 1 lb ground turkey
- Olive Oil
- 1 sweet potato, thinly sliced lengthwise
- 1 recipe Cauliflower Béchamel
- ⅓ cup mozzarella, sliced
- Sauté the onion and garlic until soft in a skillet. Add the turkey and brown.
- Spray a 3 qt oven safe dish with non stick spray and place sweet potatoes to cover the bottom, don't use all the potatoes.
- Preheat oven to 425F
- Spoon some meat over the potatoes and cover with cauliflower béchamel.
- Continue layering until all the ingredients have been used. Top with mozzarella.
- Bake until potatoes are soft, about 40 minutes.