Description
This Turkey and Cauliflower Skillet is a quick, wholesome one-pan meal made with seasoned ground turkey, steamed cauliflower, and fresh kale. Finished with lemon zest and optional Parmesan, it’s perfect for a protein-packed weeknight dinner.
Ingredients
- 1 1/2 lbs ground turkey or turkey sausage
- 1 large head cauliflower, chopped into small florets
- 2 tablespoons tallow, ghee, grass-fed butter, or unrefined avocado oil
- 2 teaspoons ground mustard
- 2 teaspoons dried thyme
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- Sea salt and ground black pepper, to taste
- 2 cups packed fresh kale, chopped
- Juice and zest of 1 large lemon
- Freshly chopped parsley, to garnish
- Freshly grated Parmesan cheese, optional
Instructions
- Steam cauliflower florets in a steam basket for 5–7 minutes until fork tender but not mushy. Set aside.
- Heat oil or butter in a large skillet over medium heat. Add ground turkey and cook, breaking it apart with a spatula.
- Sprinkle turkey with ground mustard, thyme, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes until fully cooked.
- Add chopped kale to the skillet and cook until just wilted.
- Add steamed cauliflower, lemon juice, lemon zest, and chopped parsley. Stir to combine.
- Season with additional salt and pepper if needed. Serve hot, garnished with Parmesan if desired.
Notes
- Don’t overcook the cauliflower—keeping it slightly firm prevents a mushy texture.
- For a dairy-free option, omit Parmesan or use a dairy-free alternative.
- This dish reheats well and is great for meal prep.
- Use turkey sausage for extra flavor or regular ground turkey for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
