Cheesy Cauliflower Nacho Bites with Turkey, Cilantro, Avocado & Yogurt

Directions

1. Preheat the oven to 450°F and line a baking sheet with aluminum foil. Wash all produce and have the ingredients ready.
2. Cut the cauliflower into bite-sized florets, toss with a little oil, salt and pepper, and spread in a single layer on the sheet.
3. Roast the cauliflower for about 15 minutes, tossing once, until browned at the edges and tender.
4. Meanwhile, heat a nonstick skillet over medium-high heat. Peel and mince the garlic.
5. Add oil to the skillet and brown the ground turkey with the spices, breaking it up as it cooks, about 5–7 minutes; stir in the garlic and remove from heat.
6. Small-dice the tomato and place on a plate; trim and slice the green onions and add to the plate.
7. Shave the cilantro leaves from stems, mince and add to the plate.
8. Halve and pit the avocado, slice thinly while still in the skin, then scoop out once ready and add to the plate.
9. When the cauliflower is done, top with an even layer of turkey and shredded cheddar. Return to the oven for 2–3 minutes to melt the cheese and warm the turkey.
10. Cut the lime into wedges. To serve, divide the cauliflower onto plates and top with the tomato, green onion, cilantro, avocado and a dollop of yogurt; finish with a squeeze of lime.