Whole30 Cauliflower Mash and Turkey Patties

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Cauliflower Mash:

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

Turkey Patties:

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

For the Kale:

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

Directions

  1. Preheat the oven to 200 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Cook’s Note

Whole30-approved ingredients are free of sugar, dairy, grains, gluten and soy. Read the labels to make sure.