Coat 1- 9×13 pan or 2- 8×8 pans with cooking spray.

Heat 1 tbsp olive oil in a large skillet over medium high heat.

Add ground turkey and break up with a spoon.

When meat is starting to brown, add all of the veggies to the pan.

Season with about 1/4 tsp of salt and 1/4 tsp of pepper.

Continue cooking until beef is no longer pink and onions are translucent.

Add remaining tbsp olive oil and reduce heat to medium.

Sprinkle flour over mixture and stir to combine.

Gradually stir in beef stock and then almond milk.

Stir in thyme, parsley, another 1/4 tsp salt and 1/4 tsp pepper.

Bring to a bubble and continue cooking, stirring frequently until sauce has thickened.

Pour mixture into prepared 9×13 pan or divide between 2 prepared 8×8 pans.

Top with cauliflower tots.

At this point, if you’re going to freeze any of the casserole, cover tightly with foil and freeze until ready to use.

Defrost before baking, or add an additional 15 minutes cooking time if baking from frozen.

Or bake immediately in preheated oven for 20-30 minutes until sauce is bubbly and tator tots are browned and crispy.