Ingredients
| 1 | head cauliflower, leaves and stem removed, coarsely chopped |
| 3 | tablespoons olive oil, divided |
| 1 | zucchini, chopped |
| 1 | onion, chopped |
| 1 | (3.5-ounce) package shiitake mushrooms, chopped |
| 1 | (16-ounce) package JENNIE-O® Lean Ground Turkey |
| 1 | tablespoon soy sauce; plus, more for serving, if desired |
| ½ | tablespoon tablespoon sesame oil; plus, more for serving, if desired |
| Suggested accompaniments; kimchi, gim (roasted seaweed sheets), diced scallions and toasted sesame seeds |
Directions
In bowl of food processor, place chopped cauliflower. Pulse to small pieces, similar to grains of rice.
Using three separate skillets, heat 1 tablespoon of olive oil in each over medium-high heat. In first skillet, sauté cauliflower rice 5 to 6 minutes, or until tender. In second skillet, cook zucchini, onions and mushrooms 6 to 8 minutes or until tender and browned. In third skillet, cook turkey 8 to 10 minutes or until thoroughly cooked and browned. Always cook to well-done, 165°F as measured by a meat thermometer. Add soy sauce and sesame oil to cooked turkey. Mix together. Remove from heat.
To serve: Place some cauliflower rice on the bottom of serving dish. Top with cooked vegetables and turkey mixture. Add a light drizzle of sesame oil if desired. Add kimchi. Garnish with scallions and toasted sesame seeds. Crush gim and sprinkle over top or use gim as a wrap.
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