Rosemary Turkey with Cauliflower-Olive Cream, Roasted Asparagus, and Lemony White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray or lightly grease it with a few drops of olive oil.

2. 2

   Place the cauliflower in a saucepan with enough water to cover it and add the whole garlic clove. Bring to a boil, reduce the heat, and cook for 10 to 12 minutes until the cauliflower is very tender. Drain well.

3. 3

   While the cauliflower cooks, mix the turkey medallions with 1 tablespoon olive oil, the Dijon mustard, half of the rosemary, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half of the lemon zest. Let stand for 10 minutes.

4. 4

   Place the asparagus on the tray. Add 1 tablespoon olive oil, a pinch of salt and pepper, and toss. Roast for 12 to 15 minutes at 220 °C / 425 °F, until tender and lightly browned.

5. 5

   For the cream, transfer the cooked cauliflower and boiled garlic to a blender or food processor. Add the Greek yogurt, vegetable broth, half of the green olives, 1 teaspoon lemon juice, a pinch of salt, and pepper. Blend until smooth and silky. Keep warm over very low heat or cover and set aside.

6. 6

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the turkey medallions for 3 to 4 minutes per side, until fully cooked and browned on the outside. Transfer to a plate and let rest for 3 minutes.

7. 7

   In the same skillet, reduce to medium heat and add the shallot, the 2 chopped garlic cloves, and 1 teaspoon olive oil if needed. Cook for 2 minutes, stirring, until the shallot softens.

8. 8

   Add the white beans, the remaining lemon juice, the remaining lemon zest, the rest of the green olives, the parsley, and the remaining rosemary. Cook for 2 to 3 minutes, stirring gently, until the beans are heated through. Taste and adjust with the remaining salt and black pepper.

9. 9

   To serve, spread a portion of the cauliflower-olive cream on each plate. Top with 2 turkey medallions per person, add the roasted asparagus on the side, and finish with the lemony white beans over or beside the turkey.

10. 10

    Serve hot, with extra parsley if desired.