Cauliflower Turkey Tetrazzini

  1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. Preheat oven to 375u0b0.
  3. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Add mushrooms; cook 5 minutes or until golden and most of liquid evaporates. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Stir in wine. Add 1 cup chicken stock. Increase heat to medium-high; cook 2 minutes, stirring until smooth. Add milk; bring to a boil. Cook 4 minutes or until sauce is thickened, stirring almost constantly. Stir in 2 teaspoons thyme, salt, pepper, and 2 ounces Parmesan cheese. Remove from heat.
  4. Place remaining 3/4 cup stock and Cauliflower Salad in a blender; process until smooth. Stir into sauce. Add turkey and pasta; toss to combine. Spoon into a 2-quart glass or ceramic baking dish coated with cooking spray.
  5. Combine remaining 2 teaspoons oil, panko, and remaining 1 teaspoon thyme in a small skillet; cook over medium heat 2 minutes or until lightly toasted. Stir in remaining 1 ounce cheese; sprinkle over pasta mixture. Bake at 375u0b0 for 20 minutes or until browned and bubbly.

olive oil, yellow onion, white mushrooms, flour, white wine, chicken stock, milk, fresh thyme, kosher salt, freshly ground black pepper, parmesan cheese, skinless, cooking spray, wholewheat panko

Taken from www.myrecipes.com/recipe/cauliflower-turkey-tetrazzini (may not work)

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