Rosemary Turkey Fillets with Roasted Cauliflower Cream and Warm Spinach Walnut Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan and toss it with 1 tbsp olive oil, half of the salt, some black pepper, and half of the minced garlic. Roast for 22 minutes, until tender and browned around the edges.

2. 2

   While the cauliflower roasts, combine the turkey fillets in a bowl with Dijon mustard, fresh rosemary, sweet paprika, lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, the remaining garlic, the remaining salt, and some black pepper. Let stand for 10 minutes.

3. 3

   Heat a large skillet over medium-high heat. Cook the turkey fillets for 4 to 5 minutes per side, until nicely browned and cooked through. If checking with a thermometer, the center should reach 74 °C / 165 °F. Remove and let rest for 5 minutes.

4. 4

   Transfer the roasted cauliflower to a blender or food processor along with the Greek yogurt and vegetable broth. Blend until smooth and creamy. Add a little more broth if you want a lighter texture. Taste and adjust salt and pepper if needed.

5. 5

   In the same skillet, add the remaining 1 tbsp olive oil. Sauté the mushrooms for 4 minutes until they release their moisture and brown. Add the walnuts and toast for 1 minute. Stir in the spinach and cook for 1 to 2 minutes until just wilted. Add the remaining 1 tbsp lemon juice and toss well.

6. 6

   To serve, spread the cauliflower cream onto the plates. Place the turkey fillets on top or alongside, and finish with the warm spinach, mushroom, and walnut salad. Serve immediately.