A quick and healthy low-carb dinner with ground turkey cooked in a rich garlic butter sauce, paired with tender cauliflower florets.

1 lb ground turkey

1 tablespoon olive oil

4 cloves garlic, minced

1 small cauliflower, chopped into florets

1/4 cup unsalted butter

Salt and pepper to taste

1/2 teaspoon paprika

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

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Heat olive oil in a large skillet over medium heat.
Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through (7-8 minutes).
Add minced garlic and cook for another 1-2 minutes, until fragrant and golden.
Add cauliflower florets to the skillet and stir. Cook for 5-7 minutes, until cauliflower is tender but still has a bit of bite.
Reduce heat to low and add butter, salt, pepper, paprika, and red pepper flakes. Stir until butter melts and the cauliflower is coated with the garlic butter sauce.
Adjust seasoning as needed and garnish with fresh parsley before serving.

This dish can be stored in the fridge for up to 3-4 days.

Leftovers can be reheated in a skillet or microwave.

Feel free to swap ground turkey for ground chicken, beef, or pork.

To make it dairy-free, use a dairy-free butter substitute or olive oil.

Cauliflower can be replaced with other veggies like broccoli or zucchini.

Leftovers can be frozen for up to 2-3 months.