Ingredients:

  • 25 lbs Lean Ground Turkey (Minimum 93% lean recommended)
  • 1 medium Cauliflower Head (approx. 600 g), trimmed and cut into small, bite-sized florets
  • 1 Tbsp Olive Oil
  • 1 small Yellow Onion, finely diced
  • 1/2 cup Low-sodium Chicken or Vegetable Stock
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 4 Tbsp Unsalted Butter, cold, cut into cubes
  • 6 large Fresh Garlic Cloves, finely minced or grated
  • 2 Tbsp Fresh Parsley, roughly chopped, plus extra for garnish
  • 1/2 tsp Dried Italian Herb Blend (Optional)
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Prep Vegetables: Mince the garlic and onion. Chop the cauliflower into small, uniform florets (about 1-inch) to ensure they cook quickly and evenly.
  2. Brown the Turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey. Season generously with half the salt and pepper.
  3. Achieve Proper Sear: Break the turkey up slightly, but then allow it to rest in the pan for 3–4 minutes without stirring to develop a caramelised crust. Stir and cook until the turkey is fully browned and no pink remains. Remove the turkey to a bowl and set aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the same skillet. Cook for 3 minutes until softened and translucent.
  5. Add Cauliflower: Add the cauliflower florets to the skillet. Toss to coat them in the pan drippings. Cook for 4–5 minutes, stirring occasionally, until they start to develop light brown spots.
  6. Steam and Soften: Pour in the chicken stock and add the remaining salt and pepper, and the Italian herbs (if using). Bring to a simmer, then immediately cover the skillet with a lid. Reduce heat to low and cook for 6–8 minutes, or until the cauliflower is tender-crisp.
  7. Reincorporate Turkey: Uncover the skillet. Add the browned turkey back into the pan with the cauliflower. Increase the heat to medium-low and stir everything together.
  8. Add the Garlic: Create a small space in the middle and add the minced garlic. Sauté the garlic in this space for just 30–60 seconds until fragrant, being careful not to let it burn.
  9. Emulsify the Butter: Remove the skillet completely from the heat. Add the cold butter cubes, fresh parsley, and lemon juice. Stir rapidly until the butter melts and coats the turkey and cauliflower, creating a glossy, emulsified sauce. The cold butter prevents the sauce from splitting.
  10. Final Check: Taste and adjust seasoning as needed (salt, pepper, or a tiny splash more lemon juice).
  11. Serving: Transfer the dish to serving bowls and garnish heavily with extra chopped fresh parsley. Serve immediately.