Sticky cauliflower and turkey mince recipe
Created by The Tesco Recipes team
Perfect for a quick and healthy dinner, this dish combines tender turkey mince and crunchy cauliflower. Served over a bed of fluffy rice and blanched sugarsnaps, this meal is sure to become a family favourite. Use the leftover turkey and cauliflower mixture to make our Vietnamese-style baguettes for next day's lunch.
See method- Serves 4
- Takes 35 mins
- 468 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 300g jasmine or basmati rice
- 150g pack sugarsnaps, blanched
- 1½ tbsp vegetable oil
- 500g pack turkey breast mince
- 1 small cauliflower (500g prepped weight), stalks and leaves removed (see tip, below), florets finely chopped
- 1 onion (or 5 shallots), finely chopped
- 2 tbsp garlic and ginger paste
- 1½ tbsp clear honey
- 1 tbsp sweet chilli sauce
- 2 limes, juiced
- 1 tbsp fish sauce
- 1 tbsp reduced-salt soy sauce
- 110g baby spinach
- 15g fresh coriander, chopped
- 8g fresh mint, leaves picked and chopped
Each serving contains
- Energy
- 1980kJ 468.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 77.8gProtein 22.7gFibre 3.9g
Method
- Cook the rice to pack instructions. Add the sugarsnaps for the last 2 mins of cooking; drain.
- Meanwhile, heat the oil in a large frying pan over a high heat. Fry the mince, cauliflower and onion for 12-15 mins, stirring, until cooked through and just turning golden. Add the garlic & ginger paste and cook for 1 min.
- Add the honey, chilli sauce, lime juice, fish sauce and soy. Simmer for 2 mins, then remove from the heat. Set half the mixture aside for our Vietnamese-style baguettes. Stir the spinach and most of the herbs into the remaining mince mixture.
- Divide the rice and sugarsnaps between plates, then top with the turkey mix and scatter over the remaining herbs to serve.
- Swap the soy sauce for tamari to make this gluten-free. Add chopped fresh chilli for extra heat.
- Tip: Toss leftover cauliflower leaves with oil, then season and roast for 10 mins at gas 6, 200°C, fan 180°C. Or slice and fry them over a high heat for 5-6 mins.
- Cook once, eat twice tip: Use leftovers from this recipe for our Vietnamese-style baguettes.
- See more Turkey recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
