LEMONY HERBY TURKEY PATTIES with Cauliflower Mash & Sautéed

• servings: 4 servings

Ingredients

FOR THE CAULIFLOWER MASH

1 (12-ounce) bag cauliflower rice

2 garlic cloves

2 tablespoons greek yogurt

½ cup freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper

FOR THE TURKEY PATTIES

½ cup fresh parsley leaves and tender stems

1 pound ground turkey

1/3 cup panko breadcrumbs

¼ cup freshly grated Parmesan cheese, plus more for serving

1 large egg

2 tablespoons Greek yogurt

1 teaspoon kosher salt

Freshly ground black pepper

2 garlic cloves

1 lemon

2 tablespoons extra-virgin olive oil

FOR THE SPINACH

1 pound mature fresh spinach

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

Directions

Start the cauliflower mash: In a large microwave-safe bowl, combine the cauliflower rice, garlic cloves, and ¼ cup water. Cover with a plate and microwave on high for 12 minutes. Carefully remove the plate (it's gonna be HOT!, pour off any liquid in the bowl, and squish the cauliflower with a fork. If it's not easy to mash, keep cooking in 1-minute intervals until it is.

Make the turkey patties: Finely chop the parsley and place most of it in a large bowl (reserve the rest for serving). Add the ground turkey, panko, Parm, egg, sour cream, salt, and a few grinds of pepper. Grate in the garlic and the zest of the lemon (reserve the zested lemon for the spinach). Use your hands to mix well but gently, then create four (½-inch-thick) patties. Gently form your patties to ensure they will be super tender and juicy.

Warm the olive oil in a 12-inch nonstick skillet over medium-high heat.

When it shimmers, add the patties and cook until golden brown all over, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.

Make the spinach: Halve the zested lemon. In the hot skillet (no need to clean it first), off the heat, combine the spinach, olive oil, and salt and squeeze in the juice from one lemon half. Give it a big stir and cover while you finish cooking the rest of the meal.

Turn your attention back to the cauliflower: You can either make a rough mash by just mashing everything right in the bowl, or you can transfer everything to a blender and blend for about 30 seconds to create a smooth puree. Whichever adventure you choose, add the sour cream, Parm, a tiny squeeze of lemon juice (about 2 teaspoons/one-quarter of the lemon remaining from the spinach), % teaspoon salt, and a few grinds of pepper. Add a splash of water (or stock, if you have some on hand) if needed to loosen it up as you mash or blend. Taste and adjust the seasonings as needed.

Divide the cauliflower mash among four plates. Uncover the steamed spinach and give it a big stir, then divide it among the plates, too. Add a patty to each. Garnish the whole plate with a nice sprinkle of parsley and more Parm.

Notes

Roll the turkey into balls instead of flattening into patties and you've got meatballs! Bake at 425°F for 15 minutes.

SHORTCUT

Grab frozen Italian meatballs and serve them with the cauliflower mash and sautéed spinach for a quickie protein- and veggie-packed meal.