Warm Roasted Garlic Turkey Bowl with Caramelized Onion Rice, Spiced Cauliflower, and Creamy Pepita Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the top off the head of garlic, place it on a piece of foil, drizzle with 1 teaspoon olive oil, wrap, and roast for 25 to 30 minutes until very soft.

2. 2

   While the garlic roasts, toss the cauliflower with 1 1/2 tablespoons olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast at 220 °C / 425 °F for 22 to 25 minutes, turning halfway, until golden and tender.

3. 3

   Rinse the jasmine rice until the water runs almost clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat and cook half of the yellow onion with a pinch of salt for 8 to 10 minutes, stirring often, until caramelized and golden.

4. 4

   Add the jasmine rice to the saucepan with the caramelized onion and stir for 1 minute. Pour in the chicken broth or water, bring to a boil, reduce to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

5. 5

   In a large bowl, squeeze out the roasted garlic cloves to collect the pulp. Mix that pulp with the turkey, 1 tablespoon lemon juice, lemon zest, honey, 1 teaspoon sweet paprika, 1/2 teaspoon cumin, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining onion. Toss well to coat the turkey.

6. 6

   Heat a large skillet over medium-high heat with the remaining 1/2 tablespoon olive oil. Cook the turkey with its onion for 8 to 10 minutes, stirring occasionally, until the meat is cooked through and the onion softens and browns around the edges.

7. 7

   For the sauce, blend or process the Greek yogurt, toasted pepitas, the remaining 1 tablespoon lemon juice, 2 tablespoons water, half of the fresh parsley, a pinch of salt, and a pinch of black pepper until smooth and creamy but pourable. Add a little more water if needed.

8. 8

   Fluff the rice with a fork and mix in the remaining fresh parsley. Serve in bowls by adding the caramelized onion rice first, then the spiced cauliflower and roasted garlic turkey. Finish with the creamy pepita sauce over the top.