I found this little recipe in my new Atkins cookbook. I whipped it up this weekend and loved it! Pretty easy to make, although I plan to add some chopped spinach to it on the next go round.
Cauliflower is key to this dish. It takes the place of potatoes. It is amazing how cauliflower has completely replaced potatoes in many of the meals I cook. I think it’s the buttery taste.
Turkey Cauliflower Hash
Makes 4 to 5 1-Cup servings, based on size of cauliflower used; I topped the dish off with an over-easy egg (or try a poached egg). Wow, what a difference!
Net Carbs: 4
Weight Watchers PointsPlus: 6 (not including egg)
1/2 small head of cauliflower, trimmed and broken into florets
2 tbsp butter
1 small yellow onion, chopped
1 tsp dried thyme
1/2 tsp salt
1/8 tsp ground pepper
1 lbs. roast turkey breast, cut into 1/4-inch cubes
1/4 c heavy cream
1. Bring water to a boil in medium pot. You want enough water to cover the cauliflower. Add cauliflower and cook until tender, about 4 minutes. Drain and cool cauliflower under cold water, then drain again. Chop cauliflower coarsely.
2. Melt butter in a large skillet over medium heat. Add onion, thyme, salt and pepper. Cook until onion is soft and lightly browned, roughly 6 minutes. Be sure to stir occasionally.
3. Stir in cauliflower and cook for an extra 2 minutes.
4. Increase heat to high and add in turkey and cook. Stir occasionally, will dish is well browned, about another 6 minutes. Add cream and cook until the dish is almost dry, about 2 minutes. Serve warm. Top with poached or over-easy egg if desired (you’ll love it even more!).