Malzemeler
700 g cauliflower, separated into florets
300 g turkey, finely chopped
½ carrot, thinly sliced
1 onion, thinly sliced (half-moon)
100 g kashar cheese (or mozzarella), grated
For the Béchamel Sauce
1 teaspoon butter
2 tablespoons whole wheat flour
2½ cups milk
1 teaspoon turmeric
30 g kashar cheese, grated
Salt, black pepper
For Marinating the Turkey
1 tablespoon soy sauce
1 teaspoon olive oil
1 garlic clove
Black pepper
For Serving
4 cherry tomatoes
Dill
Tarifler
Marinate the turkey with the marinade ingredients and refrigerate for at least 30 minutes.
Meanwhile, lightly steam the cauliflower florets. They should remain firm, as they will continue cooking in the oven.
In a nonstick pan, sauté the marinated turkey along with the onion and carrot.
Meanwhile, for the béchamel sauce, melt the butter, then add all the sauce ingredients. Stir with a whisk until smooth and thickened. Once cooked, add the grated cheese and mix well.
In a baking dish, arrange the steamed cauliflower and sautéed turkey.
Pour the cheesy turmeric béchamel sauce on top and place the whole cherry tomatoes around. Bake at 200°C (390°F) for 20–25 minutes.
Before removing from the oven, sprinkle the remaining cheese on top and broil until golden.
Garnish with dill and serve.
