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crumbly cauliflower ragout with turkey breast

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Ingredients for 1 servings:

  • 1 small cauliflower, approx. 350 g
  • 150 g turkey breast
  • 1 tsp oil (coconut oil), virgin
  • 150 ml water (cooking water from the cauliflower)
  • 50 ml cream
  • some powder, for binding (Bindobin), 1 measuring spoon full
  • some salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

SIS Dinner

Remove the outer leaves from the cauliflower, divide them into individual florets, and cook them in a pot of water until al dente. This takes about 12-15 minutes. Cut the turkey breast into bite-sized pieces and sear them well on all sides in a pot with coconut oil. Remove from the pot and set aside. Boil the water from the cauliflower, add the cream and bindobin to the pot, and bring to a boil. Season the sauce with salt and pepper. Add the cauliflower and turkey and heat through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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