- Preheat oven to 400°F.
- Place whole garlic cloves in a sheet of foil and drizzle with olive oil, salt and pepper. Place in the oven and roast until softened, about 25 minutes.
- Bring a large pot of salted water to a boil. Add the cauliflower and cook for 5 minutes, until fork tender. Drain cauliflower. Puree the cauliflower, roasted garlic, olive oil, yogurt and parmesan until smooth. Season with salt and pepper. Set aside.
- In a medium cast iron pan, add a drizzle of olive oil. Add the onions, carrots and celery, sauté until translucent. Add the turkey, season with salt and pepper and cook until browned and cooked through. Add in the tomato paste and allow to cook for 3 minutes, until rich in color.
- Sprinkle the meat with flour and toss to coat, cooking another minute. Add in the red wine, scraping the bottom of the pan and cook for another 2 minutes. Add chicken stock, Worcestershire sauce, thyme, rosemary and peas. Bring to a boil, reduce to a simmer, and cook 10 minutes until thickened. Season with salt and pepper.
Turn on the broiler. Top meat mixture with roasted cauliflower puree and place under broiler until golden and crispy, about 5 minutes.
If desired, you can make the entire recipe ahead up to this point and refrigerate, then warm in the oven and finish in the broiler when you’re ready to serve it.