WHOLE30 CAULIFLOWER MASH AND TURKEY PATTIES

Whole30 Cauliflower Mash and Turkey Patties image

Provided by Megan Mitchell

Time 25m

Yield 4 servings

Number Of Ingredients 20

1 large head cauliflower, cut into large florets (about 14 florets)
4 cups water
2 cups Whole30-approved chicken stock (such as homemade or Pacific Foods Organic Unsalted; see Cook's Note)
3 cloves garlic
Kosher salt and freshly ground black pepper
2 tablespoons minced chives, for garnish
1 1/2 pounds ground dark meat turkey
1 1/2 tablespoons finely minced rosemary leaves
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons kosher salt
1 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 to 2 tablespoons extra-virgin olive oil
2 tablespoons unsalted ghee
2 bunches lacinato kale, stems removed and leaves cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 lemon, cut into wedges, for serving

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.