Bring a medium pot with cauliflower covered by water to a simmer.

Once simmering, stir occasionally until tender, 12-15 minutes.

Remove from burner. Drain cauliflower in a colander. Don't rush draining the cauliflower; try to remove as much excess water as possible!

Return cauliflower to pot, cover, and set aside.

While cauliflower cooks, continue recipe.

Finely crush crackers in a mixing bowl.

Add ground turkey, half the garlic salt (reserve remaining for cauliflower mash), half the shredded cheese (reserve remaining for cauliflower mash and garnish), and a pinch of pepper to bowl with crackers and thoroughly stir to combine. Form mixture into 8 equally-sized meatballs.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add meatballs to hot pan. Cover and roll occasionally until browned all over and turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes.

Transfer meatballs to a plate. Keep pan over medium heat; no need to wipe clean.

Add 1/3 cup water, softened cream cheese, and umami seasoning to hot pan and bring to a simmer.

Once simmering, reduce heat to low and stir occasionally until cheese is melted and combined, 1-2 minutes.

Add meatballs and bring to a simmer again.

Once simmering, stir occasionally until sauce has thickened and meatballs are coated, 3-5 minutes.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Return pot with drained cauliflower to medium-low heat. Add remaining garlic salt, remaining shredded cheese (reserve a pinch for garnish, if desired), and butter to hot pot. Mash until cauliflower is smooth and cheese is melted, 2-3 minutes.

Stir in peas and a pinch of salt and pepper until peas are heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping cauliflower mash with meatballs and sauce and garnishing with remaining shredded cheese, if desired. Bon appétit!