Keto Turkey in Creamy Chipotle Cilantro Sauce with Golden Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan and toss with 1 tablespoon olive oil, half of the melted butter, half of the garlic, a pinch of salt, and pepper. Roast for 18 to 20 minutes, stirring halfway through, until browned on the edges and tender.

2. 2

   Meanwhile, pat the turkey medallions dry and season both sides with cumin, smoked paprika, the remaining salt, and pepper.

3. 3

   Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the turkey for 3 to 4 minutes per side until well browned and nearly cooked through. Transfer to a plate.

4. 4

   Reduce the heat to medium. In the same skillet add the remaining butter, the rest of the garlic, and the minced chipotle. Cook for 30 to 45 seconds, stirring, until fragrant.

5. 5

   Add the chicken broth and scrape the bottom of the skillet to release the browned bits. Stir in the heavy cream and cream cheese until the sauce is smooth.

6. 6

   Add the lime juice and half of the chopped cilantro. Return the turkey to the skillet and cook for 4 to 5 minutes over medium-low heat, until the sauce thickens slightly and the turkey is fully cooked.

7. 7

   Remove the cauliflower from the oven and toss it with the toasted pumpkin seeds for added texture.

8. 8

   Serve the turkey with plenty of creamy chipotle cilantro sauce alongside the golden cauliflower. Finish with the remaining cilantro on top.