Keto Turkey in Crispy Caper Butter Sauce with Roasted Cauliflower Mash and Oregano Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan, toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and roast for 22 to 25 minutes until deeply golden and tender.

2. 2

   While the cauliflower roasts, pat the turkey cutlets dry with paper towels. Season both sides with sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Sear the turkey for 3 to 4 minutes per side, until cooked through and it reaches an internal temperature of 74 °C / 165 °F. Transfer to a plate and keep warm.

4. 4

   In the same skillet, add the capers and cook for 1 to 2 minutes until they open slightly and become crisp. Add half of the garlic and cook 30 seconds more. Transfer the crispy capers to a small bowl, leaving the fat in the pan.

5. 5

   Add the zucchini to the skillet with a pinch of salt, the dried oregano, and a little pepper. Sauté for 3 to 4 minutes until tender but still firm. Remove and set aside.

6. 6

   Take the cauliflower out of the oven and transfer it to a processor or large bowl. Add the cream cheese, 2 tablespoons butter, 2 tablespoons chicken broth, and a pinch of salt. Blend or mash until smooth. Adjust the texture with a little more broth if desired.

7. 7

   Return the skillet to medium heat. Add 2 tablespoons butter and the remaining garlic; cook for 30 seconds. Stir in the remaining chicken broth, lemon juice, and lemon zest, scraping the pan to release the browned bits. Cook for 2 minutes so the sauce reduces slightly.

8. 8

   Return the turkey to the skillet and spoon the sauce over it for 1 minute to reheat and glaze. Taste and adjust with the remaining salt and pepper if needed.

9. 9

   Serve a bed of roasted cauliflower mash, place the turkey on top or alongside, add the oregano zucchini, and finish with the crispy capers, fresh parsley, and a little butter sauce over everything.