Turkey Skillet with Mild Romesco, Toasted Cauliflower Rice, and Almond Green Beans

Instructions

1. 1

   1. Season the turkey strips with 1/2 teaspoon salt, black pepper, dried oregano, and 1 teaspoon of the sweet smoked paprika. Toss well and let sit for 10 minutes while you prepare the rest.

2. 2

   2. Make the mild romesco sauce: in a blender or food processor, combine the roasted red pepper, crushed tomato, 30 g (about 1 oz) almonds, 2 garlic cloves, red wine vinegar, 1 teaspoon sweet smoked paprika, 1 tablespoon olive oil, and 2 tablespoons water. Blend until mostly smooth with a little texture. Set aside.

3. 3

   3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the turkey for 4-6 minutes, stirring occasionally, until browned and fully cooked. The thickest part should reach 165°F/74°C. Transfer to a plate.

4. 4

   4. In the same skillet, reduce to medium heat, add the mild romesco sauce, and cook for 3-4 minutes until slightly thickened. Return the turkey to the skillet and toss for 1-2 minutes to coat well with the sauce. Keep warm over low heat.

5. 5

   5. Meanwhile, heat another large skillet over medium-high heat with 1/2 tablespoon olive oil. Add the riced cauliflower with a pinch of salt and sauté for 5-7 minutes, stirring, until excess moisture evaporates and it lightly toasts. Stir in the lemon zest and lemon juice, cook 30 seconds, and remove from the heat.

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   6. In a third skillet or wide saucepan, bring 2 cm of water to a boil. Add the green beans and cook for 3 minutes until tender-crisp. Drain well.

7. 7

   7. In that same pan, add the remaining 1/2 tablespoon olive oil, the remaining 2 garlic cloves, and the drained green beans. Sauté for 2 minutes. Add the remaining 10 g (about 0.4 oz) almonds and toast for 1 minute more. Season with a pinch of salt.

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   8. Serve a bed of toasted cauliflower rice on each plate. Spoon the turkey and mild romesco sauce over the top, add the almond green beans on the side, and finish with chopped fresh parsley.

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   9. If you prefer an oven finish to keep everything hot before serving, place the turkey skillet in a preheated oven at 350°F/175°C for 5 minutes, covered or partially covered.