Preheat oven to 350°F.

Place the cauliflower into a large food processor and process until broken down and “rice-like.” Transfer to a large, microwave-safe bowl and microwave for 3 minutes. Stir, and then microwave and additional 2 minutes.

While the cauliflower cooks, heat the olive oil up in a large, high-sided, oven-safe pan with a lid over medium/high heat. Add in the turkey, onion and garlic and cook, breaking the turkey up, until golden brown. About 3-4 minutes.

Add the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, salt and a pinch of pepper into the pan and stir to combine the tomato paste. Bring to a boil.

Once boiling, reduce the heat to medium and simmer until the sauce begins to thicken and reduce, about 10 minutes.

While the sauce reduced, add the Mozzarella cheese, garlic, Italian seasoning, salt and a pinch of pepper into the cooked cauliflower rice. Stir well. Then, add in the egg, lightly whisking it with a fork and then stirring until evenly combined into the cauliflower. The mixture should be quite wet.

Once the sauce is ready form the cauliflower into 8 small patties and place them inside the pan, gently pressing them down into the sauce. Careful not to break them!

Cover the pan and place into the oven until the cauliflower patties feel firm and set, about 30-35 minutes.

Divide the fresh Mozzarella evenly between each cauliflower patty, cover, and cook and additional 2-3 minutes, or until the cheese melts.

Place a leaf of fresh basil on each cauliflower patty.

Serve over cauliflower rice or zucchini noodles, and DEVOUR.