1 lg. onion, cut into thin wedges
1 tsp. olive oil
3 oz. cooked turkey breast, cut into strips
6 sun dried tomatoes, or plum tomatoes, thinly sliced
1 c. sliced sweet red peppers
12 oz. cauliflower florets, steamed
1 1/3 c. low fat milk
1 tbsp. lemon juice
1/4 tsp. dried thyme
1/ 4tsp. black pepper
1/3 c. grated Parmesan cheese
8 oz. tri-color rotelle, cooked

In a large non-stick skillet over medium high heat, saute the onions in oil for 5 minutes. Add the turkey and tomatoes; cook until lightly browned, 5 minutes. Stir in the red peppers. Cover and keep warm over low heat.

Place the cauliflower in a blender. Add the milk, lemon juice, thyme and pepper. Blend until smooth. Transfer to a 2 quart saucepan and warm over medium heat. Stir in the Parmesan cheese. Serve the turkey and sauce over the past. Serves 4.