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.
Servings: 4 Servings
Calories: 355kcal
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