Enchilada Cauliflower Bake

Ingredients:

• 1 large head cauliflower
• 1lb 99% lean ground turkey
• 2x 10oz cans Red Enchilada sauce (I used Old Ed Paso)
• 1x 2.25oz can sliced black olives, drained (I used Early California)
• 1x 4.5oz can diced green chiles (squeeze out any excess liquid)
• 3x tomatoes, diced (I used Roma)
• 1.5 cups shredded cheddar cheese
• Chile powder
• Paprika
• Cumin
• Salt (to taste)
• Crushed red pepper (for a spicier dish)

Directions:

• Heat oven to 350 degrees farenheight.
• Chop stems off the cauliflower head and place chunks of cauliflower in a blender or food processor to create cauliflower "rice".
• Place cauliflower rice between two paper towels pressing out as much moisture as possible. Eliminating moisture will create a less "mushy" dish.
• Spray 13x9 baking dish with cooking spray, and place cauliflower rice evenly on the bottom of the pan, making it as flat as possible.
• Then in a shallow pan, cook off the ground turkey on the stove top until no pink remains (165 degrees internal temperature). Drain any excess liquid from the pan.
• Pour both cans of Enchilada sauce over the turkey and make sure all meat is coated well.
• Using a large spoon, place meat/sauce mixture evenly over the cauliflower rice in your baking dish.
• Lightly sprinkle over entire baking dish contents with chile powder, cumin, and salt. Add crushed red pepper if you like your food spicy!
• Layer green chiles and black olives over the meat mixture.

• Top with 1.5 cups of shredded cheddar cheese
• Back at 350 degrees for 45 minutes
• Makes 6 servings!

Hint: The dish will not stay together in a "slice" form, but do your best to evenly distribute 6 servings for accurate macros!

Nutrition Info:

• Serving Size: 1/6 of the pan
• Calories: 272 calories
• Fat: 12g
• Carbohydrates: 15g
• Sugar: 5g
• Protein: 26g