Whole30 Cauliflower Mash And Turkey Patties Recipes

CAULIFLOWER PATTIES

Steps:

• Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork.
• Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

WHOLE30 CAULIFLOWER MASH AND TURKEY PATTIES

Steps:

• Preheat the oven to 200 degrees F.
• For the cauliflower mash: Combine the florets, water, stock, garlic and 2 teaspoons salt in a 4-quart or medium saucepan. Bring to a boil and then reduce the heat to a simmer and cook until the cauliflower is very tender, 12 to 15 minutes.
• Meanwhile, make the turkey patties: Combine the turkey, rosemary, poultry seasoning, salt, ground mustard, black pepper and crushed red pepper in a medium bowl. Mix together then form into 4 patties.
• Heat a large cast-iron skillet over medium heat until hot. Add the oil and swirl to coat the bottom of the skillet. Add the patties and cook until golden brown and cooked through, 5 to 6 minutes per side. Place on a rimmed baking sheet and keep warm in the oven until ready to serve. Set the skillet aside.
• By this time the cauliflower should be cooked through and tender. Using a mesh spider or slotted spoon, scoop the florets and garlic cloves into a food processor, shaking off as much liquid as possible. Process until smooth and creamy. Taste for seasoning and add salt and black pepper as needed.
• For the kale: Melt the ghee in the same cast-iron skillet over medium heat. Add the kale, salt, black pepper and crushed red pepper. Cook, tossing occasionally, until the kale is softened but not mushy, 5 to 6 minutes.
• For each serving, place a large spoonful of cauliflower mash on a plate or in a shallow bowl and sprinkle with chives. Add a turkey patty and 1/4 of the kale and serve with a lemon wedge.