Grilled Turkey Breast with Creamy Cauliflower Mash

🦃 Keto Mash and Turkey: The Perfect Cutting Dinner

When we are looking for a hearty dinner but need to keep carbohydrates to a minimum (Keto or muscle definition diets), mashed potatoes are a forbidden luxury. However, steamed and well-blended cauliflower acquires a texture and appearance identical to traditional mash, but with a negligible caloric content. Accompanied by a well-browned turkey breast, it is a well-rounded dish.

🥦 Why it is exceptionally healthy

• Zero Dense Carbs: By replacing potato with cauliflower, we eliminate starch, avoiding insulin spikes before bed.
• Choline and Vitamin B: Turkey is a wellspring of group B vitamins, fundamental for cellular energy metabolism.
• White Antioxidants: Cauliflower, despite its lack of color, is very rich in vitamin C and sulfur compounds that protect the cellular system.

📝 Step-by-Step Preparation

1. Cauliflower Preparation: Cut 14 oz (400g) of cauliflower florets (without the thickest stems). Steam them for 15 minutes or boil them in salted water until they are extraordinarily tender (falling apart to the touch).
2. Draining (Key Step): Drain the cauliflower wonderfully well. Excess water will ruin the texture of the mash.
3. The Fake Mash: Put the cooked cauliflower in a food processor or blender. Add 1 teaspoon of butter or EVOO, a good pinch of nutmeg, salt, and white pepper. Blend at maximum power for 2 minutes until you get a smooth, silky texture. Keep it hot.
4. Meat Preparation: Take 10.5 oz (300g) of slightly thick turkey breast fillets. Brush them with a few drops of oil and season with salt and pepper.
5. The Griddle: Heat a non-stick skillet over very high heat. When it smokes, place the fillets. Cook for a couple of minutes per side so they brown well on the outside but don't dry out inside.
6. Plating: Serve the steaming turkey fillets next to a generous bed of creamy cauliflower mash. Optionally, garnish with a little chopped chives.