Roasted Turkey Breast with Asparagus and Mashed Cauliflower

Ingredients

• Turkey breast 5 oz
• Asparagus 1.5 cups
• Cauliflower 1 cup
• Olive oil 1 tbsp
• Garlic 1 clove

Method

1. Preheat the oven. Set your oven to 375°F (190°C) to preheat while you prepare the turkey breast.
   Tip: Preheating the oven ensures even cooking of the turkey.
2. Prepare the turkey breast. Pat the turkey breast dry with paper towels. Rub half of the olive oil and the minced garlic evenly over the turkey. Season with salt and pepper if desired.
   Tip: Drying the turkey helps the oil and garlic stick better and promotes browning.
3. Roast the turkey. Place the turkey breast on a baking sheet or in a roasting pan. Roast in the preheated oven for about 35 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
   Tip: Let the turkey rest for 5 minutes after roasting to keep it juicy.
4. Steam the asparagus. While the turkey roasts, bring a pot of water to boil and place a steamer basket over it. Add the asparagus, cover, and steam for 4-5 minutes until tender but still crisp.
   Tip: Do not overcook asparagus; it should be bright green and slightly firm.
5. Cook the cauliflower. In a medium pot, add cauliflower florets and cover with water. Bring to a boil and cook for 10-12 minutes until very tender. Drain well.
   Tip: Make sure to drain the cauliflower thoroughly to avoid watery mash.
6. Make mashed cauliflower. Transfer the drained cauliflower to a bowl. Add the remaining olive oil and mash with a fork or potato masher until smooth and creamy. Season with salt and pepper to taste.
   Tip: For extra creaminess, you can add a splash of milk or a small pat of butter if desired.
7. Plate and serve. Slice the rested turkey breast. Arrange the turkey slices on a plate with steamed asparagus and a serving of mashed cauliflower. Serve immediately.
   Tip: Garnish with fresh herbs like parsley for added color and flavor if you like.

Pro tips

• Use a meat thermometer to ensure the turkey is perfectly cooked and safe to eat.
• Dry the turkey breast before seasoning to help the flavors stick and improve browning.