Basil Pesto Ground Turkey and Cauliflower Skillet

About This Recipe

Pan roasted cauliflower and lean ground turkey with basil pesto, roasted tomatoes, and a melty Italian cheese blend.

Ingredients

• 1 Tablespoon 16g Olive Oil
• 24 oz Cauliflower Florets (cut into bite size pieces)
• Pinch of Kosher Salt and Black Pepper
• 1 pound Extra Lean Ground Turkey
• 8 oz Cherry Tomatoes (halved)
• 1/2 cup 120g Basil Pesto
• 3 oz Shredded Italian Cheese Blend

Instructions

1. Preheat your oven to 400ºF.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cauliflower and stir to coat in the oil.
3. Cook for 2-3 minutes, untouched, until the cauliflower starts to slightly brown in spots. Stir and cook for another 2-3 minutes until the cauliflower is slightly tender and most pieces have picked up a bit of color. Transfer to a bowl and set aside.
4. Add the ground turkey and cook for 3-4 minutes on one side until a golden brown crust forms. Break the turkey apart with a spatula and fully cook.
5. Fold in the cauliflower, tomatoes, and pesto to combine everything.
6. Top with the cheese and bake for 20 minutes or until the cheese starts to turn golden brown around the edges and the tomatoes begin to wrinkle.
7. Garnish with fresh basil, grated parmigiano reggiano, black pepper or chili flakes, and a squeeze of lemon, if desired.