• Preheat oven to 400°F. Lightly coat a 2-qt. baking dish with olive oil spray; set aside.
• Cut off end of garlic bulb. Drizzle garlic with 1 Tbsp. oil; wrap bulb tightly in foil. Line a rimmed baking pan with foil; place garlic in one corner. Spread cauliflower in the pan. Drizzle with remaining 1 Tbsp. olive oil. Roast for 30 minutes or until tender, stirring halfway through.
• Transfer cauliflower to a food processor. Add roasted garlic cloves, cheese, yogurt, rosemary,1 tsp. thyme, and ½ tsp. salt. Cover and process until smooth; set aside.
• Meanwhile, in a large skillet, cook ground beef and onion for 5 to 8 minutes or until beef is browned, stirring occasionally to break into crumbles. Drain and discard drippings.
• Stir tomato paste and fl our into beef mixture. Add frozen vegetables, beef broth, 1 Tbsp. thyme, and remaining ½ tsp. salt; season to taste with black pepper. Transfer mixture to prepared baking dish. Top with cauliflower mixture; cover with foil. Bake for 30 minutes. Uncover and bake for 15 minutes more or until filling is 165°F. Garnish with remaining 1 tsp. fresh thyme.

Each serving contains: 301 calories, 16 g fat, 6 g saturated fat, 0 g trans fat, 51 mg cholesterol, 527 mg sodium, 20 g carbohydrates, 4 g fiber, 4 g sugar, 20 g protein.

Daily values: 6% vitamin A, 46% vitamin C, 12% calcium, 17% iron.