Of which 3.2 g sugars and 2.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (cauliflower) · Lean protein (poultry) · Vitamin B6 (poultry)
Allergens tree nuts
Turkey steak with creamy cauliflower mash
Fewer carbs, more flavor — this mash stands in for potato, no regrets.
Ingredients
- 200 g (7 oz) turkey cutlet
- 1 medium cauliflower (500 g / 1 lb)
- 2 cloves garlic, crushed (6 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- 50 ml (3½ tbsp) unsweetened almond milk
- nutmeg, to taste (1 g)
- fresh herbs (oregano, thyme or rosemary), to taste (3 g)
- salt and pepper, to taste
Method
- Cut the cauliflower into florets and steam it, or boil it in salted water, until very tender, about 10 to 15 minutes. Drain very well.
- Mash the cauliflower with a fork or blend it into a smooth purée. Add the crushed garlic, almond milk, nutmeg, salt and pepper. Mix until creamy.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
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