Turkey Breast w/ Cauliflower Couscous \\ Sirtfood

August 22, 2020

Turkey Breast w/ Cauliflower Couscous \\ Sirtfood

Turkey Breast w/ Cauliflower Couscous \\ Sirtfood

This was definitely a sirtfood meal I was unsure about from the get-go. I have never cooked turkey breast like a chicken breast so I had the worries of cooking it correctly and it tasting okay. We were pleasantly surprised at how good, juicy, and fresh this tasted! The serving size for being sirtfood is large and there was no way I could eat all that cauliflower, but the rest was good. Keep in mind that just like the jumbo shrimp stir-fry this meal is spicy with the birds eye chili pepper in it. I will link other sirtfood blogs below and make sure to check out my sirtfood journey on YouTube for more info! This recipe is one serving size so double up for more servings.

5 oz. cauliflower, roughly chopped
1 clove garlic, finely chopped
1.5 oz. red onion, finely chopped
1 bird’s eye chili, finely chopped
1tsp fresh ginger, finely chopped
2tbsp extra virgin olive oil
2tsp ground turmeric
1 oz. sun-dried tomatoes, finely chopped
10g parsley
5 oz. turkey breast
1tsp dried sage
Juice ¹/₂ lemon
1tbsp capers

First put the cut up cauliflower in a food processor and pulse until it resembles couscous. Set aside.

In a skillet sauté garlic, red onion, chili pepper, and ginger in 1 tsp. of olive oil until onions are soft. Remove and set aside.

In the same skillet place your cauliflower and turmeric. Cook for a minute or so. Remove from heat and add sun dried tomatoes and half the parsley.

Use the remaining olive oil on the turkey breast and lightly season with the sage. Cook turkey breast in skillet for 5-7 minutes flipping occasionally.
Once your turkey breast is done add lemon juice, capers, remaining parsley, and up to 1 tbsp. of water to skillet to make a sauce.
Serve your turkey breast and sauce over the cauliflower couscous.