Spicy Cauliflower Rice with Ground Turkey
This Spicy Cauliflower Rice with Ground Turkey is a quick, low-carb, and flavorful dish, perfect for busy nights. Combining cauliflower rice with ground turkey, vegetables, and a spicy mix of turmeric, paprika, cumin, and red pepper flakes, this recipe is a healthy meal for anyone on a gluten-free, dairy-free, paleo, or low-carb diet. Ready in just 20 minutes, it’s ideal for meal prep or a weeknight dinner.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6oz (180g) ground turkey
- 3 cups cauliflower rice (about 1 small head)
- 1 carrot, chopped
- 1/2 red bell pepper, chopped
- ½ tsp turmeric
- 2 tsp paprika
- 1 tsp cumin
- 1 tbsp pickled jalapenos
- ½ tsp black pepper
- 1 tsp crushed red pepper flakes
- ½ tsp coriander
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Salt to taste
- Optional: freshly chopped herbs like cilantro or parsley
Instructions
- In a large pan, cook ground turkey with 1/3 cup of water over medium-high heat. Cover and cook for 4-5 minutes.
- Stir in the spices: turmeric, crushed red pepper flakes, black pepper, coriander, cumin, 1 tsp paprika, and 1 minced garlic clove. Stir uncovered for 2-3 minutes.
- Reduce heat to medium and add chopped carrot and bell pepper. Stir in cauliflower rice, 1 tbsp olive oil, remaining paprika, and salt. Cover and cook for 3-4 minutes.
- Remove lid, stir in the remaining garlic, and cover for an additional 2 minutes.
- Uncover and stir for 2-3 more minutes to allow flavors to combine. Serve immediately.
Notes
- Variations: For a vegetarian version, swap turkey for plant-based meat or more veggies. Adjust spice by increasing red pepper flakes or adding fresh jalapenos.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Can also be frozen for up to 2 months.
- Reheating: Microwave for 1-2 minutes or heat in a pan.
