This Cauliflower Caprese Skillet has all the Italian flavors of the classic salad in a light, low-carb dinner everyone will love!
A traditional caprese salad is super simple: Fresh tomatoes, mozzarella and basil, a drizzle of olive oil, maybe some balsamic, and all inspired by the beautiful Italian island of Capri. It’s the ultimate light, refreshing Italian dish, but sometimes you want it to be the whole meal. That’s where this skillet comes in! If you’re into the fresh flavors of a classic caprese salad but crave something a little more hearty, this cauliflower caprese skillet is exactly what you need. It’s got all the caprese goodness – juicy tomatoes, fresh basil, and creamy mozzarella – but turned into a warm, veggie-packed meal in a skillet.
The cauliflower patties and ground turkey make it more substantial, so you still get all that cheesy, basil goodness, but with way more staying power. It’s the kind of saucy, flavorful dish that’s perfect for busy weeknights when you want something easy, comforting, and secretly full of veggies.
Is This Cauliflower Caprese Skillet Healthy?
This recipe is a great way to enjoy all those delicious caprese flavors while keeping things a little lighter. The cauliflower, tomatoes, garlic and zucchini all add plenty of vitamins, minerals and antioxidants. Plus, the ground turkey adds a little extra protein, making this dish filling but still nutritious. It’s balanced and tasty without feeling too heavy, and it’s perfect if you’re trying to keep things on the healthier side without missing out on comfort food.
What Exactly Is A Cauliflower Patty?
Well, think of it as a fun way to take riced cauliflower and turn it into something a bit more substantial. They’re like little cauliflower “steaks” that get baked until they’re just right, soaking up all the delicious tomato and basil flavors from the dish. If you’ve ever tried a cauliflower pizza crust, these cauliflower patties are similar, just in smaller, bite-sized form. It’s a fun way to pack in more veggies and add some extra zing to this skillet.
How To Make Ahead And Store
To prep ahead, you can make the cauliflower patties in advance and store them in the fridge for up to 3 days. If you want to freeze them, just cook the patties first, and store them in an airtight container for up to 1 month. For leftovers of your cauliflower caprese skillet, after cooking and cooling, you can keep them in the fridge for about 3 days in an airtight container.
Serving Suggestions
Ideal for weeknight dinners, or as a hearty weekend brunch dish, this cauliflower caprese skillet goes wonderfully with a side of Cauliflower Bread or Pumpkin Bread. If you fancy rounding things out with a little dessert, then consider a slice of flaky Baklava Cheesecake.
For more healthy Mediterranean-style recipes, take a look at this Chicken Gyro, this Orzo Salad or this fresh and colorful Tabbouleh.
Ingredients
For the Cauliflower Patties:
- 3 cups cauliflower cut into bite-sized florets, 300g
- 1/2 cup shredded mozzarella cheese very tightly packed, 1.5 ounces
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Ground black pepper
- 1 egg
For the Sauce:
- 1/2 tablespoon olive oil
- 1/2 pound lean ground turkey
- 1/4 cup diced onion
- 1/2 tablespoon minced fresh garlic
- 1 15-ounce can tomato sauce
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- Ground black pepper
- 4 tablespoons fresh mozzarella di bufala (buffalo mozzarella)
- Fresh basil
- Zucchini noodles or cauliflower rice, for serving
Instructions
- Preheat oven to 350°F.
- Place the cauliflower into a large food processor and process until broken down and “rice-like.” Transfer to a large, microwave-safe bowl and microwave for 3 minutes. Stir, and then microwave an additional 2 minutes.
- While the cauliflower cooks, heat the olive oil in a large, high-sided, oven-safe pan with a lid over medium/high heat. Add in the turkey, onion, and garlic. Break the turkey up as you sauté until golden brown, about 3-4 minutes.
- Add the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, salt, and a pinch of pepper into the pan and stir to combine. Bring to a boil.
- Reduce the heat to medium and simmer until the sauce begins to thicken and reduce, about 10 minutes.
- While the sauce reduces, add the mozzarella cheese, garlic, Italian seasoning, salt, and a pinch of pepper into the cooked cauliflower rice. Stir well. Add the egg, lightly whisking it with a fork and then stirring until evenly combined into the cauliflower. The mixture should be quite wet.
- Once the sauce is ready, form the cauliflower into 8 small patties and place them inside the pan, gently pressing them down into the sauce. Be careful not to break them!
- Cover the pan and place into the oven until the cauliflower patties feel firm and set, about 30-35 minutes.
- Divide the fresh mozzarella di bufala evenly between each cauliflower patty, cover, and cook an additional 2-3 minutes, or until the cheese melts.
- Place a leaf of fresh basil on each cauliflower patty. Then serve over cauliflower rice or zucchini noodles.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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