Heat oven to 400 degrees
Cook the riced cauliflower until tender (if using fresh, you'll want to end up with one cup once it has been cooked and excess water squeezed out
Allow cauliflower to cool a little bit (I put mine in the freezer for five minutes) and then place in a clean dish towel or nut-milk bag and squeeze out as much water as you can
Add cauliflower, cheese, spices, and garlic to a mixing bowl and stir to combine
Add the egg
Stir until everything is combined
Line a baking sheet with parchment paper
Scoop mix by tablespoons and press into a little patty on the baking sheet. You can try to make them more tot-shaped, but I wanted mine to be pretty crispy and solid so I made them more flat.
Bake for 10 minutes and then flip over
Place them back in the oven bake for another 10 - 15 minutes until they are golden-brown
While tots are baking, start preparing the filling
Heat oil in a large pan over medium heat
Add the diced onions and peppers and saute until they are slightly tender
Add the garlic and ground turkey or beef
Cook until the meat is cooked through - stirring to make sure all sides of the meat are cooked
Add tomatoes and spices
Whisk the yogurt until it is smooth
Stir the yogurt into the meat mixture
Allow the mixture to bubble for about 5 minutes to reduce some of the liquid (but not so much that it gets dry - you want it to be saucy)
Add filling to a 9 x 9 baking dish
Top with cooked cauli-tots
Top with grated cheese
Bake in the 400 degree oven for 20 minutes until the cheese starts to brown a little on top
Cool for five minutes before serving
Cooking times are for placing the cooked ingredients in the oven still hot from the pan. If assembling the casserole ahead of time to bake later - cover the casserole and bake at 350 degrees for 30 minutes. Remove cover and bake for an additional 15 minutes.