Start by preparing the cauliflower. In a large pot, bring salted water to a boil. Drop the cauliflower florets in and cook until tender, about 8 minutes. Drain and allow to cool slightly. Next, transfer it to a food processor, add olive oil, minced garlic, salt, and pepper. Blend until creamy and smooth. Set aside.

In a large skillet, heat ½ tablespoon of olive oil over medium heat. Add diced onions and sauté until translucent, about 3 minutes. Toss in minced garlic, followed by the ground turkey. Cook until the turkey is browned and cooked through—this should take around five to seven minutes.

Once the turkey is cooked, add the chopped carrots, peas, and corn. Stir for a few minutes until they soften.

Now, pour in the crushed tomatoes, tomato paste, chicken stock, thyme, black pepper, smoked paprika, and Worcestershire sauce. Stir everything together. Allow this mixture to simmer gently for about 10-15 minutes, letting the flavors meld beautifully.

Preheat your oven to 400°F (200°C). In a baking dish, spread the turkey filling evenly. Top it generously with the creamy cauliflower mixture. Use a spatula to smooth it out, creating an inviting surface.

Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and slightly crispy. When done, remove from the oven and let it sit for a few minutes before serving.