Turkey and cauliflower casserole

Egg, Turkey, Bulgarian pepper, Coconut cream, Colored cauliflower, Onion, Avocado oil, Nutritional inactive yeast, Garlic, Cooking salt, Fresh rosemary, Fresh thyme (thymus)

Slice: 10 min, Fry: 30 min, Mix: 5 min, Whisk with a mixer: 5 min, Bake in the oven: 55 min

Preheat the oven to 180 °C.

Next, prepare all the ingredients: chop the cauliflower (70 g), slice the turkey sausage (450 g), garlic (4 cloves), onion (1/2 piece), and bell pepper (1 piece).

In a skillet, heat 1 tablespoon of avocado oil and add the garlic. Sauté for about one minute until fragrant.

Then add the sliced turkey sausage and fry it until golden brown, then transfer to a separate bowl.

In the same skillet, add the remaining tablespoon of oil and caramelize the onion, cooking for 10-15 minutes.

Next, add the red pepper, cauliflower, fresh rosemary (1 sprig), and thyme (1 sprig).

Cook the vegetables for another 10 minutes until they become tender.

Now mix the vegetables with the sautéed sausage and transfer the mixture to a baking dish.

In a separate bowl, whisk the eggs (10 pieces), coconut cream (120 g), nutritional yeast (1-2 tablespoons), and salt (1.5 tsp).

Pour the egg mixture over the vegetables and sausage in the dish.

Bake the casserole in the preheated oven for 45-55 minutes until golden brown.