Today for breakfast the girls had yogurt with a banana and prunes. Lunch was leftover Smothered Chicken made with asparagus for all of us. For dinner I wanted to create a grain-free version of a tostada. Cauliflower is a popular low carb crust, but I wanted more flavor and protein so I added some ground turkey to it. It held up nicely and had crispy edges like I wanted. The flavor was great and the turkey also helped to eliminate that dry/chalky taste that cauliflower crusts sometimes have.
Turkey/Cauli Grain-Free Tostada
20 oz ground turkey
1 medium head cauliflower, cut into flowerets
1/3 cup coconut flour
5 large pastured eggs
1 (4 oz) can diced green chilies
2 tsp ground cumin
1 tsp oregano
1 tsp granulated garlic
1/2 tsp ground nutmeg
Toppings: lettuce, cottage cheese, sour cream, salsa, guacamole, scallions, you name it!
Preheat oven to 400 degrees F. Bring some water to a boil in a dutch oven. Add the cauliflower and cook for 5 minutes, just to soften it a bit. Drain, let cool, then chop it up into tiny pieces. Place the pieces in a bowl and add all of the remaining ingredients and combine well. Line 2 baking sheets with parchment paper and divide the mixture between the two. Press it out as thin as possible like so:
Bake for 40 minutes. Take a bowl and press into the mixture to make circles. We topped ours with baby spinach, cottage cheese and salsa. Enjoy!
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