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Ingredients
Mint tzatziki
- 1 Persian cucumber, grated or 1/2 English cucumber
- 1 clove garlic, minced
- 1 cup whole-milk Greek yogurt
- ½ cup chopped fresh mint
¼ tsp kosher salt
Cucumber salad
- 4 Persian cucumbers, chopped or 2 English cucumbers
- ½ small yellow onion, chopped
- 1 cup cherry tomatoes, quartered
2 tsp extra-virgin olive oil- ½ tsp kosher salt
Cauliflower rice
- 1 tbsp extra-virgin olive oil
- 12 oz frozen cauliflower rice
- 1 clove garlic, minced
- ½ tsp kosher salt
- 1 tsp grated lemon zest
Turkey
- 1 tbsp extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 lb ground turkey
- 2 cloves garlic, minced
1 tsp dried oregano
1 tsp smoked paprika- ¾ tsp kosher salt
¼ tsp ground black pepper- pepperoncini
Instructions
- Stir the grated cucumber, garlic, yogurt, mint and salt together for the tzatziki. In a separate bowl, toss the salad cucumbers, onion and tomatoes with oil and salt.
- Heat the oil for the cauliflower rice in a skillet. Add the frozen cauliflower rice, cover and cook undisturbed for 8 minutes. Uncover, stir in garlic and salt and cook 2 minutes more. Fold in the lemon zest.
- Heat the remaining oil in the skillet and cook the turkey onion for about 5 minutes. Add ground turkey, garlic, oregano, paprika, salt and pepper and cook, breaking up the turkey, for 6 to 8 minutes until done.
- Divide the cauliflower rice, turkey and salad among bowls. Finish with tzatziki and pepperoncini.
Notes
Let the cauliflower rice cook undisturbed before stirring in the garlic.
Adapted from Delish.
