Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim 1 small head cauliflower into about 1 lb of bite-size florets; dry well for better browning.

2. 2.

   Gently mix 1 lb ground turkey with 1 teaspoon extra-fine sea salt. Refrigerate while you start the rice and prepare the cauliflower.

3. 3.

   Rinse 1/2 cup dry brown basmati rice. Combine in a small saucepan with 1 cup water and 1/8 teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 35–40 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes.

4. 4.

   Toss the prepared cauliflower on a large rimmed baking sheet with:

   • 1 tablespoon canola oil
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 3/4 teaspoon extra-fine sea salt

   Spread in a single layer. Roast for 25–30 minutes, turning once, until browned at the edges and tender.

5. 5.

   Make the yogurt sauce: grate 1 garlic clove into a small bowl, then stir in 1/2 cup plain Greek yogurt and 1 tablespoon lemon juice from 1/2 lemon. Refrigerate until serving.

6. 6.

   Peel and finely dice 1 small yellow onion, about 4 oz, and mince 1 garlic clove. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the diced onion and cook for 5–6 minutes, stirring, until softened.

7. 7.

   Add the minced garlic to the skillet along with:

   • 1/2 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground black pepper

   Stir for 30 seconds. Add the salted turkey and cook over medium-high heat for 7–9 minutes, breaking it into small crumbles, until lightly browned and cooked to 165°F. Stir in 2 tablespoons water, scraping up the flavorful browned bits, and remove from the heat.

8. 8.

   Fluff the rice and divide between two bowls. Arrange the spiced turkey and roasted cauliflower alongside it, then spoon the lemon-yogurt sauce over each bowl.

Want more detail? See the temperature guide.