1. Preheat oven to 400°F. 
2. Wash hands with soap and water. Line a muffin tin with liners or spray with non-stick spray.
3. Chop cauliflower head into florets and using a food processor, slowly add cauliflower and pulse until finely chopped. Add garlic last. 
4. In a large skillet, over medium-high heat, cook cauliflower and garlic mixture for 56 minutes until cauliflower is lightly golden. Stir constantly to prevent burning. Set aside. 
5. In a large bowl. Combine eggs and cornstarch with a whisk. Add yogurt, cheese, green onions, pepper, and cooked cauliflower. Mix well.
6. Transfer mixture to lined muffin tins. Bake for 25-30 minutes, until golden brown.
7.  Over medium heat, cook turkey sausage, do not wash turkey before cooking. Ensure turkey reaches 165°F using a food thermometer.
8.  Add butter. Once melted, add flour, stirring constantly. Add milk and continue stirring for 5-10 minutes until gravy thickens. Serve gravy over biscuits. 

Store in an airtight container and refrigerate for up to four days