Chop romanesco head and steam or boil for 10-15 minutes until soft. Place cooked romanesco head in food processor bowl along with garlic, butter, almond milk, salt and pepper. Pulse on high until well combined and creamy consistency is reached. Use a spatula or spoon and give romanesco a stir making sure there aren't any chunks and eveything has been blended. If there are any chunks left, blend again until completely smooth. Set romanesco "mashed potato" aside.

In a large cast iron skillet, heat up 1 tbsp olive oil on medium-high heat. Toss in onion and garlic and sauté until onion begins to translucent. About 1-2 minutes.  

Toss in diced carrots and celery. Continue to sauté for another 3-5 minutes until carrots start to soften. While carrots are sautéing, sprinkle with spices and herbs; thyme, oregano, paprika, and salt.

Add ground turkey and drizzle with apple cider vinegar. Cook until turkey has browned. Toss in peas and continue to cook for another 3-5 minutes.   

Preheat oven at 350 degrees. 

In a deep baking dish, add cooked turkey and veggies. Dollop chunks of romanesco mashed potatoes and spread evenly over turkey and veggies.

Place prepped shepherd's pie in oven and bake for 30-35 minutes.

Remove from oven and allow to cool off for a bit. Cut through and serve immediately. Enjoy!