Whole30 Cauliflower Mash And Turkey Patties Food

THE CREAMIEST WHOLE30 MASHED CAULIFLOWER {WHOLE30 + PALEO + GLUTEN FREE + VEGAN OPTION}

Steps:

• Cut the cauliflower in half, and then make a V shaped cut to remove the woody core. Slice the cauliflower very thin and then pass your knife through those thin pieces a few more times to get super small pieces. If there are any tough woody stems discard those or set aside for another use.
• In a large pot melt ghee over medium high heat and add cauliflower, chopped garlic, and sea salt. Sauté, stirring frequently, until cauliflower has started to soften and garlic is aromatic - about 5-6 minutes.
• Pour in 1/4 cup liquid of choice and reduce heat to medium low. Cover and cook for about 10-12 minutes - until cauliflower is fall apart tender.
• Purée cooked cauliflower and garlic in the pot using an immersion blender until desired consistency is reached. You can also pulse the cauliflower in a food processor or blender, or use a potato masher to mash until smooth. If using a potato masher the mashed cauliflower will be a little more texturized + less smooth, but still delicious.
• Season to taste with salt and pepper and serve immediately!

CRISPY BAKED WHOLE30 CAULIFLOWER PATTIES

Steps:

• Preheat oven to 400F. Line a baking sheet with parchment paper.
• In a food processor blend all the ingredients, except the olive oil. Pulse until combined
• Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
• Press each ball into a 1/2" tall patty on the baking tray.
• Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.
• Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.

WHOLE30 CAULIFLOWER MASH AND TURKEY PATTIES

Steps:

• Preheat the oven to 200 degrees F.
• For the cauliflower mash: Combine the florets, water, stock, garlic and 2 teaspoons salt in a 4-quart or medium saucepan. Bring to a boil and then reduce the heat to a simmer and cook until the cauliflower is very tender, 12 to 15 minutes.
• Meanwhile, make the turkey patties: Combine the turkey, rosemary, poultry seasoning, salt, ground mustard, black pepper and crushed red pepper in a medium bowl. Mix together then form into 4 patties.
• Heat a large cast-iron skillet over medium heat until hot. Add the oil and swirl to coat the bottom of the skillet. Add the patties and cook until golden brown and cooked through, 5 to 6 minutes per side. Place on a rimmed baking sheet and keep warm in the oven until ready to serve. Set the skillet aside.
• By this time the cauliflower should be cooked through and tender. Using a mesh spider or slotted spoon, scoop the florets and garlic cloves into a food processor, shaking off as much liquid as possible. Process until smooth and creamy. Taste for seasoning and add salt and black pepper as needed.
• For the kale: Melt the ghee in the same cast-iron skillet over medium heat. Add the kale, salt, black pepper and crushed red pepper. Cook, tossing occasionally, until the kale is softened but not mushy, 5 to 6 minutes.
• For each serving, place a large spoonful of cauliflower mash on a plate or in a shallow bowl and sprinkle with chives. Add a turkey patty and 1/4 of the kale and serve with a lemon wedge.

MEDIFAST TURKEY BURGER AND CAULIFLOWER

Steps:

• Bring 1 cup chicken stock to a boil.
• Add cauliflower florets and boil till tender.
• Drain cauliflower and mash florets.
• In a skillet spray turkey burger with cooking spray and cook to 165 degrees internal temperature When done cut into bite sized pieces.Add salt and pepper to taste.
• While cooking the turkey burger put 1/4 cup chicken broth in a small saucepan and bring to a simmer. Add corn starch to small amount of cold water and stir until dissolved. Turn off heat to chicken broth and whisk in corn starch to thicken. Stir in chopped garlic to sauce.
• Put asparagus on small plate, cover with plastic wrap and microwave for 30 seconds to 45 seconds.
• Put mashed cauliflower on a plate, top with bite size turkey burger and cover with chicken garlic sauce. Serve asparagus on the side.