Ingredients:

  • 1 lb lean ground turkey (93/7)
  • 1 large head cauliflower, cut into florets (approx. 600g)
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 bell pepper, diced
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp soy sauce

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
  2. Add the ground turkey to the pan, breaking it into large chunks. Let it sit undisturbed for 2-3 minutes to develop a brown crust. Break the meat down further and cook until no pink remains, then remove turkey from the pan and set aside.
  3. In the same pan, add the diced onion and bell pepper. Sauté for 4 minutes until the onion is translucent.
  4. Add the cauliflower florets and the spice blend (paprika, cumin, chili powder, salt, and pepper). Sear over high heat for 5-7 minutes, stirring occasionally, until the cauliflower is tender-crisp with charred, nutty edges.
  5. Add the minced garlic and cook for 1 minute until fragrant. Return the cooked turkey to the skillet.
  6. Add the soy sauce and cold unsalted butter. Toss everything together until the butter melts and creates a glossy emulsion that coats the turkey and cauliflower. Serve hot.