4 cup “riced” cauliflower (*see note for how to make)
¼ cup frozen green peas
¼ cup green onions, sliced
Optional garnishes: sesame seeds, green onions, microgreens, chopped cilantro, hot sauce
¼ cup tamari or soy sauce
½ tsp chili paste or hot sauce (optional)
1 tsp toasted sesame oil
Add 2 tbsp sesame oil a large cast iron skillet and place on medium-high heat. Once hot, add the ground turkey, using a spoon to break it up into small pieces. Season the turkey with sea salt, ground ginger, onion powder and garlic powder. Stir the turkey to coat well with spices, and continue to cook until no pink remains, about 8-10 minutes.
Once the turkey has fully cooked, transfer it from the pan to a plate and set aside. To the same cast iron pan that you cooked the turkey in, turn the heat down to medium-low, add a splash of water and use a spoon or spatula to scrape up any browned bits. Add the bell pepper and mushrooms and cook until just soft, about 5 minutes.
Make the sauce while the veggies cook: add all sauce ingredients to a bowl and whisk well to combine; set aside.
Once the veggies are soft, add the grated zucchini and cauliflower rice to the pan; use a spoon to mix well. Turn the heat up to medium-high to allow any water to evaporate. When the cauliflower and zucchini are cooked, and no water remains, add the cooked ground turkey, peas and green onions to the pan. Pour the sauce over the veggies and ground turkey; mix well to coat and allow the sauce to heat through for 2-3 minutes.
Serve the cauliflower fried rice with additional hot sauce and garnish with sliced green onions, sesame seeds, microgreens or chopped cilantro.
To make your own: place cauliflower florets into a food processor. Pulse several times until the cauliflower is finely ground and resembles rice. You can also grate a head of cauliflower using a box grater to achieve the rice consistency.
Alternatively, ready-made cauliflower “rice” can be purchase in the fresh or frozen section at most grocery stores.
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