Turkey and Cottage Cheese Medallions with Crispy Quinoa Crust, Roasted Cauliflower Cream, and Lemon Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower on a tray and toss it with 1 tablespoon olive oil, half of the chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 to 22 minutes, until tender and browned at the edges.

2. 2

   While the cauliflower roasts, combine the ground turkey, cottage cheese, half of the cooked quinoa, the beaten egg, Parmesan, parsley, sweet paprika, half of the lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

3. 3

   With lightly damp hands, shape the mixture into 8 thick medallions. Spread the remaining cooked quinoa on a plate and press each medallion on both sides to create a light crust.

4. 4

   Heat a large oven-safe skillet over medium heat with the remaining tablespoon of olive oil. Brown the medallions for 2 minutes per side, until the quinoa crust turns crisp.

5. 5

   Transfer the skillet to the oven and bake the medallions at 200°C / 400°F for 8 to 10 minutes, or until fully cooked in the center.

6. 6

   Remove the roasted cauliflower from the oven and blend it with the Greek yogurt, chicken broth, the remaining garlic, 1 tablespoon lemon juice, and a pinch of salt until smooth and thick. If needed, add 1 or 2 more tablespoons broth.

7. 7

   In another skillet, cook the asparagus over medium-high heat for 4 to 5 minutes using its residual moisture or 1 tablespoon water, until tender-crisp. Add the remaining lemon zest, a pinch of salt, and toss well.

8. 8

   Serve a layer of roasted cauliflower cream on each plate, place 2 medallions on top, and add the lemon asparagus on the side.