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Basil Pesto Ground Turkey and Cauliflower Skillet

Pan roasted cauliflower and lean ground turkey with basil pesto, roasted tomatoes, and a melty Italian cheese blend.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 355kcal
Author: Mason Woodruff

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

  • Preheat your oven to 400ºF.
  • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cauliflower and stir to coat in the oil.
  • 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.
  • 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.
  • Fold in the cauliflower, tomatoes, and pesto to combine everything.
  • 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.
  • Garnish with fresh basil, grated parmigiano reggiano, black pepper or chili flakes, and a squeeze of lemon, if desired.

Notes

Garnishes and sides to consider: fresh basil, parmigiano regianno or parmesan cheese, lemon, grilled sourdough or focaccia, arugula salad or kale caesar salad

Nutrition

Calories: 355kcal | Carbohydrates: 4g | Protein: 36g | Fat: 22g