Totally delicious! 40 minutes from start to clean up. To me it tastes like an Mongolian beef Chinese dish, which is wonderful because I have cravings for that all the time and now I can just make this! Thanks for the recipe!


For the teriyaki Turkey:
    • 16 oz 90% lean ground turkey
    • 1/4 cup soy sauce
    • 2 tbs hoisin sauce
    • 1 tsp crushed red pepper flakes*
    • 2 tbs honey
    • 1 tsp garlic powder
    • 3/4 cup water
    • 1 1/2 tbs cornstarch + 1/4 cup cold water
For the cauliflower rice:
  • 1 medium head cauliflower
  • 1 tbs soy sauce
  • salt (to taste)


  1. In a medium nonstick skillet, cook the ground turkey fully until it is brown. Set aside. Combine all of the ingredients except for the cornstarch and 1/4 cup cold water in a medium saucepan and place over medium heat, stirring occasionally until the mixture begins to bubble slightly. Mix the cornstarch with the cold water to make a slurry and add to the saucepan. Bring the mixture to a boil, stirring occasionally. Once the sauce has reached a boil, remove from heat and add the pan of cooked ground turkey. Using a spoon, gently toss the turkey in the sauce to coat evenly.
  2. Add the washed cauliflower florets to the bowl of a food processor and pulse until the cauliflower had a crumby “rice-like” consistency. Spray a nonstick skillet and fry the cauliflower with the soy sauce until slightly tender, approx 5-7 minutes. Garnish with scallions and sesame seeds (optional).


*Although I personally did not find the sauce to be too spicy, feel free to omit the red pepper flakes if you wish, or adjust to your taste!


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