Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb (450g) ground turkey, lean
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 large head cauliflower, cut into florets
  • 1/4 cup (60ml) chicken broth or stock (low sodium)
  • 4 tbsp (56g) unsalted butter, divided (softened is ideal)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cut the cauliflower into florets. Steam or roast until tender-crisp.
  2. Heat olive oil in a large skillet. Add onion and sauté until softened. Add garlic and sauté until fragrant (about 30 seconds).
  3. Add ground turkey to the skillet. Break it up with a spoon and cook until browned and cooked through. Drain any excess fat.
  4. Add chicken broth, 2 tbsp butter, thyme, red pepper flakes (if using), salt, and pepper to the skillet. Simmer until the sauce slightly reduces and thickens.
  5. Add the cooked cauliflower to the skillet with the turkey and sauce. Stir to coat evenly. Stir in the remaining 2 tbsp of butter and lemon juice.
  6. Garnish with fresh parsley and serve immediately.