Spray a large skillet with non-stick cooking spray, set it over medium heat and allow it to get hot.
Add carrots, onions, and peas. Cook 1-2 minutes (3-4 minutes if peas and carrots were frozen). Add garlic and cook an additional minute.
Add diced turkey breast meat and quinoa, stirring to combine. Add cream of chicken soup and milk, stirring again. Allow the mixture to cook until it bubbles (mixture will be thick). Remove from heat.
Cook cauliflower florets until tender (about 5-7 minutes). Drain of liquid, and then squeeze through a cheesecloth to remove excess water (or empty into a large strainer and press water out with a rubber spatula). Transfer to a mixing bowl.
Add salt and pepper to cauliflower before adding egg and cheddar cheese. Mix thoroughly.
Place meat/veggie mixture into a small casserole dish (8 x 8) and spread it out evenly. Top with cauliflower mixture, spreading it evenly on top. Finally, sprinkle with Parmesan cheese and parsley.
Bake for 30 minutes or until “crust” is done and browned to your liking.