700gramscauliflowerabout one head, cut into 1 inch florets
2tbspgrated parmesan cheese
2tspfresh lemon juice
Preheat oven to 350 degrees F.
In a small bowl, combine grainy and smooth Dijon mustards, honey, garlic powder and stock. Mix until well combined.
Pat turkey dry with paper towel. Season each turkey thigh with 1/4 tsp of salt.
Heat 1 tbsp canola oil in a medium skillet over medium high heat.
Place the turkey thighs in the hot pan, skin side down, and cook until the skin is golden brown, about 2-3 minutes. Flip and sear other side as well. Do not crowd your pan. You may need to do the turkey thighs individually depending on your skillet size. If you need to do them individually, then use 1 tbsp of oil per thigh.
Transfer to a baking dish, or if you have a cast iron skillet, you can do everything in it instead.
Pour the Dijon sauce over the turkey. There should be enough sauce to create a thin layer on the bottom of the pan. Add more poultry stock if you don’t have enough. Note: If you do not have enough sauce on the bottom of the pan, it will dry and burn during baking.
Bake for 45-50 mins or until a thermometer registers 165 degrees F.
Remove from the oven and remove 3 tbsp of the sauce from the pan to use for the cauliflower. Cover the turkey and set aside.
Turn the oven to 400 degrees. Line a baking sheet with parchment.
Place the cauliflower florets on the baking sheet and toss with the 3 tbsp of Dijon sauce you just removed from the turkey pan.
Bake for 8 mins, remove from the oven, sprinkle with parmesan, and bake for another 2 minutes. Remove from the oven.
Drizzle lemon juice over the cauliflower.
Tip: If you have a cast iron skillet, you can sear the turkey in it, add the sauce, and bake it all in one dish. No need for a separate baking dish.