Cauliflower Paella with Turkey
Cauliflower keeps the dish light on carbs, while turkey adds solid protein and makes the portion genuinely filling. Cherry tomatoes, cilantro, and Italian herbs bring bright flavor without heavy sauces or sweetness. The result is a practical hot meal that fits keto cooking very easily.
Break cauliflower (300 g) into florets and pulse it into rice-sized crumbs. Cut turkey fillet (150 g) into small pieces, slice onion (50 g) into thin feathers, cut carrot (50 g) into short matchsticks, and halve cherry tomatoes (30 g). Mix the cauliflower crumbs with Italian herbs (6 g), salt (to taste), and black pepper (to taste).
Heat ghee (10 g) in a wide skillet, quickly fry the turkey for 3-4 minutes until it turns opaque on all sides, then add the onion and carrot. Cook for another 4-5 minutes, stirring, so the vegetables soften slightly while the meat stays juicy.
Add the seasoned cauliflower, pour in water (50 g), and stir in the cherry tomatoes (30 g). Cover the skillet and simmer for 10-12 minutes over medium heat until the cauliflower softens but does not turn into puree. Sprinkle with fresh cilantro (10 g) before serving and bring it to the table hot.
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