Smoked Paprika Turkey with Cauliflower Purée and Warm Dill Cucumber

Instructions

1. 1

   Bring a pot of water with a pinch of salt to a boil. Cook the cauliflower florets for 10 to 12 minutes, until very tender. Drain well.

2. 2

   While the cauliflower cooks, combine the turkey fillets with 1 tablespoon olive oil, smoked paprika, onion powder, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the zest of half the lemon.

3. 3

   Heat a large skillet over medium-high heat. Sear the turkey for 4 to 5 minutes per side, until fully cooked and it reaches an internal temperature of 165°F and 74°C. Remove and keep covered.

4. 4

   Transfer the hot cauliflower to a blender or food processor with the heavy cream, chicken broth, 2 garlic cloves, 1 tablespoon butter, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Blend until smooth and creamy.

5. 5

   In the same skillet used for the turkey, add the remaining 1 tablespoon olive oil and the remaining 1 tablespoon butter. Add 1 minced garlic clove and cook for 20 seconds.

6. 6

   Add the cucumber and sauté for 2 to 3 minutes over medium heat, just until warm but still slightly crisp. Add the fresh dill, the remaining 1 tablespoon lemon juice, a pinch of salt, and the remaining black pepper. Toss well.

7. 7

   Serve a layer of cauliflower purée on each plate, place a turkey fillet on top, and finish with the warm dill cucumber. If desired, garnish with a little extra lemon zest.