Keto Turkey Breast in Asiago Sage Sauce with Roasted Cauliflower and Garlic Mushrooms

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, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

2. 2

   Roast the cauliflower for 25 to 30 minutes at 220°C / 425°F, turning once halfway through, until tender and deeply golden at the edges.

3. 3

   Meanwhile, pat the turkey breast cutlets dry with paper towels. Season them with onion powder, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

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

5. 5

   In the same skillet, reduce to medium heat and add the remaining 1 tablespoon butter. Add the mushrooms and cook for 5 to 6 minutes until they release their moisture and brown.

6. 6

   Add the minced garlic and cook for 30 seconds. Pour in the chicken broth and scrape the bottom of the pan to loosen the browned bits.

7. 7

   Add the heavy cream and fresh sage. Cook over medium-low heat for 2 to 3 minutes until the sauce starts to thicken slightly.

8. 8

   Add the grated Asiago cheese gradually, stirring until fully melted. Taste and adjust with the remaining salt and more black pepper if needed.

9. 9

   Return the turkey to the skillet and cook 1 to 2 minutes more, spooning the sauce over it so it heats through.

10. 10

    Serve the turkey breast with the roasted cauliflower and the mushrooms in sauce. Finish with lemon zest and fresh parsley on top.