High-Protein Turkey and Cottage Rösti with Cauliflower Crust and Dill Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or oven-safe pan with a little of the olive oil.

2. 2

   Place the grated cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. Transfer it to a large bowl.

3. 3

   Add the ground turkey, cottage cheese, ground oats, egg, red onion, garlic, parsley, smoked paprika, cumin, salt, black pepper, and the remaining olive oil to the bowl. Mix well until you have an even mixture.

4. 4

   Shape the mixture on the tray into one large rösti-style round about 8 to 9 inches wide and 3/4 inch thick, pressing the edges firmly with a spatula or clean hands.

5. 5

   Bake for 20 minutes at 220 °C / 425 °F. Carefully remove it, flip the rösti using a wide spatula or by sliding it onto another tray, and bake for 10 more minutes at 220 °C / 425 °F until firm and golden.

6. 6

   While it bakes, make the sauce by stirring together the Greek yogurt, fresh dill, lemon juice, and lemon zest in a bowl until creamy and fragrant.

7. 7

   Let the rösti rest for 5 minutes out of the oven so it can set. Cut into 4 portions and serve hot with the dill yogurt sauce on top or on the side.