Turkish-Spiced Ground Turkey with Roasted Cauliflower and Pomegranate
Ingredients
- 1¼ poundground turkey
- 1 headcauliflower
- 3 tablespoonolive oil
- ·yellow onion
- ·garlic
- 2 tablespoonpomegranate molasses
- 1½ teaspoonground cumin
- 1 teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- ¼ teaspoonground cinnamon
- ½ teaspoondried mint
- ·sea salt
- ·black pepper
- ½ cuppomegranate seeds
- ·fresh cilantro
- ½ cupplain Greek yogurt (optional, for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1 head cauliflower into 1-inch florets.
- 04
Chop a small handful of fresh cilantro.
Method
- 01
Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 20 minutes until beginning to brown.
- 02
While cauliflower roasts, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until soft. Add minced garlic and cook 1 minute until fragrant.
- 03
Add ground turkey, breaking it apart with a wooden spoon as it cooks, 5–6 minutes until no longer pink.
- 04
Stir in cumin, smoked paprika, cayenne, cinnamon, and dried mint. Cook for 1 minute to bloom the spices.
- 05
Pour in pomegranate molasses and 1/4 cup water. Simmer 3–4 minutes until the sauce slightly thickens. Taste and adjust salt and pepper.
- 06
Remove cauliflower from oven and stir into the turkey mixture (or serve on the side). Top with pomegranate seeds and fresh cilantro. Serve warm, with Greek yogurt dolloped on top if desired.
Spice Tips
For extra heat, increase cayenne to 1/2 teaspoon or add a pinch of Aleppo pepper. For smokier depth, use an extra 1/4 teaspoon smoked paprika. A squeeze of fresh lemon juice brightens the dish at the end; lime works too if you prefer.