Cilantro Turkey with Creamy Kale Mash and Lemon Mushrooms

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the cauliflower on a tray, add 15 ml (1 tbsp) olive oil, half of the salt, and a little black pepper. Toss well and roast for 20 minutes, until tender and lightly golden.

2. 2

   While the cauliflower roasts, heat a small skillet over medium heat and toast the pumpkin seeds for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   In a medium saucepan, heat 60 ml (1/4 cup) of the vegetable broth. Add the onion and cook for 3 minutes. Stir in half of the garlic and cook 1 minute more. Add the kale and cook for 2 to 3 minutes until wilted.

4. 4

   Transfer the roasted cauliflower to the saucepan with the kale. Add the Greek yogurt, 60 ml (1/4 cup) more vegetable broth, and blend or mash until you get a rustic purée. Adjust with salt and black pepper. Keep warm over very low heat.

5. 5

   Pat the turkey medallions dry with paper towels and season them with the ground cumin, sweet paprika, the remaining salt, and black pepper. Add half of the chopped fresh cilantro and the lemon zest, pressing lightly so it adheres.

6. 6

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the turkey for 3 to 4 minutes per side, until fully cooked. Transfer to a plate and let rest for 3 minutes.

7. 7

   In the same skillet, add the mushrooms and cook for 4 minutes. Add the remaining garlic and sauté for 1 minute. Pour in the lemon juice and the remaining 60 ml (1/4 cup) vegetable broth. Cook 2 minutes more until the mushrooms are tender and juicy.

8. 8

   Serve a layer of cauliflower-kale mash on each plate. Arrange the turkey medallions on top, spoon over the lemon mushrooms, and finish with the toasted pumpkin seeds and the remaining fresh cilantro.