Roast Turkey with Cauliflower Couscous
- Will vary depending on size Servings
- 10 mins Prep Time
- Will vary Total Time
- 1 Turkey Breast Tenderloin, about 2 pounds
- 1 tablespoon sweet paprika
- 1 teaspoon kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1 head of cauliflower, about 3 cups cut into florets
- 1/4 cup walnuts, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 2 tablespoons currants
- 1 tablespoon lemon juice, freshly squeezed
|Serving Size||About 3 oz. cooked turkey and 1/3 cup cauliflower|
|Amount Per Serving|
|Calories from Fat||30|
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 2g||8%|
Vitamin A 8%
Vitamin C 35%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat oven to 350° F. Pat the turkey breast tenderloin dry with paper towels and place on a roasting rack in a roasting pan.
Step 2In a small bowl, combine the paprika, salt, brown sugar, onion powder and dry mustard. Spread the spice rub on the turkey on all sides.
Step 3Transfer turkey to the oven and cook until the internal temperature reaches 165° F on an instant-read thermometer. Let the turkey rest 20 minutes before slicing.
Step 4Pulse cauliflower in a food processor until it's riced.
Step 5Heat a large nonstick skillet over medium heat and spray with cooking spray. Add the cauliflower and gently toast, stirring occasionally, until it starts to brown in a few spots, about 5 minutes. Transfer to a bowl.
Step 6In the same skillet, toast the nuts and spices over low heat. When fragrant, about a minute, add to the cauliflower. Stir in the currants and lemon juice and stir to combine.
Step 7Serve slices of turkey fanned out on top of the cauliflower couscous.
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