Mild Paprika Turkey with Cauliflower Cream and Warm Zucchini, Radish and Pepita Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the cauliflower on a sheet pan and toss it with 15 ml (1 tbsp) olive oil, half of the onion, half of the garlic, 1 g (about 1/4 tsp) salt, and a pinch of black pepper. Roast for 20 minutes, until tender with golden edges.

2. 2

   While the cauliflower roasts, combine the sweet paprika, ground cumin, Dijon mustard, lemon zest, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 1 g (about 1/4 tsp) salt, and a little black pepper in a bowl. Rub this mixture over the turkey medallions.

3. 3

   Heat a large skillet over medium-high heat. Sear the turkey for 3 to 4 minutes per side, until fully cooked and juicy. Remove from the heat, cover loosely, and let it rest for 5 minutes.

4. 4

   In the same skillet over medium heat, add the remaining onion and cook for 2 minutes. Stir in the remaining garlic and cook for 30 seconds. Add the zucchini and sauté for 3 minutes. Add the radishes, a pinch of salt, and black pepper, then cook 2 minutes more so they stay tender-crisp.

5. 5

   Toast the pepitas in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Toss them with the parsley and the remaining lemon juice.

6. 6

   Transfer the roasted cauliflower to a blender or food processor with the vegetable broth and Greek yogurt. Blend until smooth and creamy. Taste and adjust with the remaining salt and black pepper if needed.

7. 7

   To serve, spread the cauliflower cream onto plates, add the paprika turkey on top or alongside, and finish with the warm zucchini and radish salad. Sprinkle the parsley pepitas over everything and serve right away.