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Spanish Cauliflower Skillet
1 tablespoon ghee or butter
1 pound of ground dark meat turkey
1 teaspoon of sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon taco seasonings
1 medium green bell pepper, seeded and chopped
2 cups of cauliflower rice
8 grape tomatoes, sliced in half
8 green olives
2 tablespoons crumbled feta cheese
Cilantro for garnishing
Add ghee or butter to a cast-iron skillet and bring to medium heat.
Add ground turkey and season with sea salt, black pepper, garlic powder, and taco seasonings. Break up the turkey with a metal spatula and allow it to brown in the pan for about 10 minutes.
Add the sliced green bell pepper and toss with the turkey until it begins to soften about 3 minutes.
Add cauliflower rice and sliced grape tomatoes and stir often until everything is soft about 5 minutes.
Remove from the heat and garnish with green olives, crumbled feta cheese, and cilantro and store any leftovers not eaten in a glass container in the fridge for up to 3 days.
Net Carbs: 2