Enchilada Cauliflower Bake

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  • 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)


  • 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.

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  • 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!

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Nutrition Info:

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