Ingredients:

  • 1 lb Ground Turkey (93% lean is recommended)
  • 1 large head Cauliflower, cut into bite-sized florets
  • 2 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • Kosher Salt, to taste (Approx. 1 tsp total)
  • Black Pepper (freshly ground), to taste
  • 6 tbsp Unsalted Butter (Use quality butter for flavour)
  • 6 cloves Fresh Garlic, finely minced
  • 1/4 cup Chicken Stock (low sodium)
  • 1/4 cup Fresh Parsley, roughly chopped, for finishing
  • 1 tsp Lemon Zest (Zest of about one small lemon)

Instructions:

  1. Cut the cauliflower into uniform, bite-sized florets. Mince the garlic and chop the parsley.
  2. Heat the olive oil in the large skillet over medium-high heat. Add the cauliflower florets, salt, pepper, and dried thyme.
  3. Sauté the cauliflower for 5–7 minutes, stirring occasionally, until the florets begin to soften and develop some light brown caramelisation spots. Remove the cauliflower from the pan and set aside.
  4. Place the ground turkey into the empty skillet (add another splash of oil if needed). Break up the meat with a wooden spoon. Season the turkey generously with salt and pepper.
  5. Cook the turkey over medium-high heat for 6–8 minutes, until fully browned and cooked through. Drain off any excess fat from the pan.
  6. Reduce the heat to medium-low. Push the turkey to one side and add the butter to the cleared space. Allow it to melt.
  7. Once the butter is melted, add the minced garlic. Sauté for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic brown or burn.
  8. Pour in the chicken stock, scraping up any browned bits (fond) from the bottom of the pan to deglaze. Simmer for 1 minute until slightly reduced.
  9. Return the partially cooked cauliflower florets to the skillet. Toss everything vigorously to ensure the turkey and cauliflower are thoroughly coated in the garlic butter sauce.
  10. Remove the pan from the heat. Stir in the chopped fresh parsley and the lemon zest. Taste and adjust seasoning as needed, then serve immediately while hot.