HEARTY, SPICY CAULIFLOWER & TURKEY MEAT PAPPARDELLE

When dishes like these take shape, I’m always a little surprised and excited about the magic that happens in the kitchen when you try something new. This was the first recipe I wrote for this blog, and it made me want to keep going. It’s packed with flavor, very satisfying, and involves somewhat unlikely ingredients. But, that’s what makes it exciting… that, and its spiciness!

HEARTY, SPICY CAULIFLOWER & TURKEY MEAT PAPPARDELLE

SERVINGS: 4
PREP TIME: 5 MINUTES
COOKING TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES

INGREDIENTS

  • 7 garlic cloves (minced)

  • 4 tablespoons of olive oil

  • 8 oz. ground turkey

  • 1/2 teaspoon of salt (more for taste)

  • 9 oz. of pappardelle pasta (or pasta of your choice)

  • 1/2 head of cauliflower

  • 2 1/2 teaspoons of tomato paste

  • 1/2 cup of coconut milk

  • 1 tablespoon of coconut aminos

  • 1/2 teaspoon of chili powder

  • 1/4 cup finely grated Pecorino Romano cheese (plus extra for topping)

  • 1 tablespoon of sriracha (adjusted to your spicy level preference)

  • 1/4 cup fresh basil leaves

Instructions

  1. Prep

    Wash cauliflower and break it into small florets. Set a pot of water to boil for pasta, add a pinch of salt to the water.

  2. Cook Turkey Meat
    Heat 1 tbsp of olive oil over medium to high heat in a cast iron pan. Once hot, add 1 glove of garlic. Let garlic cook until fragrant (about 1 minute) and add turkey meat. Break up turkey meat with a wooden spoon while cooking and allow it to brown. Once fully cooked, turn off the heat and set pan aside.

  3. Prepare Sauce and Cook Pasta
    Once the water boils, add pasta to the pot and follow the cooking time directions on your pasta’s packaging.

  4. Prepare Cauliflower

    In a new, medium-sized pan, heat the 2 tbsp of olive oil over medium heat. Once hot, add the two cloves of minced garlic, cauliflower, and water. Let cook with lid on until cauliflower is almost tender (about 3-4 minutes).

  5. Complete the Sauce

    Now add tomato paste, chili powder, coconut aminos, coconut milk, and sriracha. Slowly mix in Pecorino Romano and add salt if necessary. Finally, add the cooked turkey meat to the sauce and mix.

  6. Add the pasta

    Once pasta is fully cooked, drain the water and add pasta to the sauce pan. Mix pasta with tongs until pasta is fully covered in sauce.

  7. Serve

    Plate the pasta with a touch of basil and some grated Pecorino. Enjoy with a side of bread.

 
 
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