Ingredients

1.

Cauliflower Florets by Flavorite
3 cup
2.

Unsalted Butter
3 tablespoon
3.

Garlic
2 clove
4.

Celery, Raw
2 medium - stalk - 7 1/2" to 8" long
5.

Kale
2 cup
6.

Diced Pancetta by Waitrose
2 ounce
7.

Cream Cheese Spread
2 tablespoon
8.

Parmesan Cheese
2 tablespoon, grated
9.

Cooked Turkey
1-½ cup
10.

Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
1-⅓ cup
11.

Cheddar Cheese
1 cup, grated
12.

Salt, Sea Salt
1 teaspoon
13.

Sage, Dried
1 teaspoon
14.

Rosemary, Fresh
1 teaspoon
15.

White Onion
½ medium - 2 1/2" diameter
16.

Black Pepper
⅛ teaspoon

Instructions

1.
Add the cauliflower florets to a saucepan of boiling water. Reduce to a simmer and cook the cauliflower for 10 minutes until soft enough to mash. Drain, then set aside to steam dry.
2.
While the cauliflower is cooking, melt a tablespoon of butter in a large saucepan over a low/medium heat. Finely dice the onion, thinly slice the garlic and celery and finely chop the rosemary. Add to the pan along with the pancetta. Cook through until the pancetta is golden and the vegetables are tender and fragrant. Remove from the pan with a slotted spoon and set to one side.
3.
Add another tablespoon of butter to the pan and add the cream cheese. Set over a low/medium heat and stir together until melted. Add the chicken stock and grated cheddar along with a generous pinch of salt and pepper. Stir well to combine, cooking gently until you have a thick and creamy sauce. You may use an alternative stock such as vegetable if preferred.
4.
Preheat the oven to 400 degrees Fahrenheit. Rinse the kale and pat dry, discarding any tough stalks. Add to the pan and stir through the sauce. Cook gently until just wilted, then remove the pan from the heat.
5.
Add a tablespoon of butter and the grated parmesan to the cooked cauliflower. Season with salt and pepper. Use a potato masher to mash the cauliflower to your preferred consistency.
6.
Roughly chop or shred the cooked turkey. Add the turkey to the pan with the kale and cheese sauce along with the vegetable and pancetta mix. Stir everything together well to combine.
7.
Spoon the filling mixture into a medium-sized oven dish. Spoon the cauliflower mash over the mixture, creating an even layer. Transfer to the oven and bake for 25 minutes or until piping hot through, the filling is bubbling, and the mash is golden. Serve with your preferred Keto sides or holiday leftovers!