Sunday Lunch- Jerk Turkey Sloppy Joe's & Cauliflower Au Gratin :)
Cauliflower Au Gratin
1 (3-pound) head cauliflower, cut into large florets
4 tablespoons (1/2 stick) smart balance butter spread, divided
3 tablespoons almond flour
2 cups hot skim milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup ground up rolled oats (or Bread Crumbs)
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the ground up rolled oats with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 30 minutes, until the top is browned.
Jerk Turkey Sloppy Joe's
2 tablespoons vegetable oil
1.5 pounds lean ground turkey or turkey breast
1 onion, chopped
1 Palermo pepper, seeded and finely chopped
1 red bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon paprika or smoked sweet paprika
1-inch piece fresh ginger, grated or minced
1 teaspoon allspice
1/2 teaspoon ground cinnamon
Freshly grated nutmeg
2 tablespoons chopped fresh thyme leaves
Small handful cilantro leaves, finely chopped or 1/2 a palmful ground coriander
2 tablespoons cider vinegar
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 lime, juiced
1 cup tomato sauce
4 rolls heated over grill pan
Chopped scallions, for garnish
Chopped cilantro leaves, for garnish
Heat the oil in a large skillet over medium-high heat. When the oil ripples and is hot, add the meat and brown. Add the onions, chile, bell pepper, garlic and salt and pepper, to taste. Stir in the paprika, ginger, allspice, cinnamon, nutmeg, thyme and cilantro. Stir occasionally for 8 to 10 minutes.
In a small bowl combine the vinegar, sugar, Worcestershire sauce, lime juice, and tomato sauce. Stir the sauce into the turkey mixture. Simmer for a few minutes, then serve on rolls with a garnish of scallions, chopped pickles, and chopped cilantro.