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Sticky cauliflower and turkey mince recipe

Sticky cauliflower and turkey mince recipe

17 ratings

Perfect for a quick and healthy dinner, this dish combines tender turkey mince and crunchy cauliflower. Served over a bed of fluffy rice and blanched sugarsnaps, this meal is sure to become a family favourite. If you have enough leftover turkey and cauliflower mixture make sure to check out our Turkey Vietnamese-style baguettes recipe. See method

  • Serves 4
  • Takes 35 mins
  • 468 calories / serving
  • Freezable
  • Healthy
  • Dairy-free


  • 300g jasmine or basmati rice
  • 150g pack sugarsnaps, blanched
  • 1½ tbsp vegetable oil
  • 500g pack turkey breast mince
  • 1 small cauliflower (500g prepped weight), stalks and leaves removed (see tip, below), florets finely chopped
  • 1 onion (or 5 shallots), finely chopped
  • 2 tbsp garlic and ginger paste
  • 1½ tbsp clear honey
  • 1 tbsp sweet chilli sauce
  • 2 limes, juiced
  • 1 tbsp fish sauce
  • 1 tbsp reduced-salt soy sauce
  • 110g baby spinach
  • 15g fresh coriander, chopped
  • 8g fresh mint, leaves picked and chopped
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    1g 6%
  • Sugars

    8g 9%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 77.8g Protein 22.7g Fibre 3.9g


  1. Cook the rice to pack instructions. Add the sugarsnaps for the last 2 mins of cooking; drain.
  2. Meanwhile, heat the oil in a large frying pan over a high heat. Fry the mince, cauliflower and onion for 12-15 mins, stirring, until cooked through and just turning golden. Add the garlic & ginger paste and cook for 1 min.
  3. Add the honey, chilli sauce, lime juice, fish sauce and soy. Simmer for 2 mins, then remove from the heat. Set half the mixture aside for the Vietnamesestyle baguettes (right). Stir the spinach and most of the herbs into the remaining mince mixture.
  4. Divide the rice and sugarsnaps between plates, then top with the turkey mix and scatter over the remaining herbs to serve.

USE IT UP: Toss leftover cauliflower leaves with oil, then season and roast for 10 mins at gas 6, 200°C, fan 180°C. Or slice and fry them over a high heat for 5-6 mins.

CLEVER SWAP: Swap the soy sauce for tamari to make this gluten-free. Add chopped fresh chilli for extra heat.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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