Cauliflower Shepherd's pie

They say 2014 was the year of Kale, but 2015, it's the year of the Cauliflower. What appears to be such a boring vegetable is actually so versatile! It can sub as a pizza crust, potatoes, be a soup, and even make risotto! It's kindof amazing really. here's the Shepherd's Pie I did with ground turkey & cauliflower. And it was good.

Here's the low-down:

Olive oil
1 lb. ground meat
1 onion, diced
1/2 lb. carrots, diced
1 T. fresh chopped garlic
1 head steamed cauliflower
1/2 cup milk or 1/2 and 1/2
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
1 T. Thyme
Sea salt
pepper
parsely

You'll need a deep casserole dish and a pan to sauté.

Start by steaming the cauliflower until tender.
Meanwhile, sauté the onion in the olive oil until a bit translucent, then add garlic, carrots until tender. If diced small the carrots should cook fairly quickly. Then either in another pan or move veggies to the side, brown the meat. Add in about a teaspoon salt, pepper and thyme, to taste. Mix all together, then fill bottom of casserole dish.

Puree the cauliflower and milk with a food processor or immersion blender. Add in the cheese and blend some more. Sprinkle in some more salt, pepper and maybe a bit more thyme. Spread over the meat mixture and bake at 350 for about 25 minutes. Remove and top with cheddar, then bake 5 minutes or until cheese is bubbly and browning. Garnish with some parsley.

Wait a few minutes for it to set, then slice and serve and Wow some folks!