A beautifully plated dish showcasing tender slices of golden roasted turkey against the vibrant green of the fresh cranberry-parsley pesto. The white cauliflower rice serves as a peaceful canvas, elevating the colors of the other components. A few cranberries, parsley leaves, and a lemon wedge garnish the plate, adding extra appeal.

Roasted Turkey with Cranberry-Parsley Pesto and Cauliflower Rice

Name: Roasted Turkey with Cranberry-Parsley Pesto and Cauliflower Rice
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (about 2 lbs) boneless and skin-on turkey breast seasoned with salt, black pepper and olive oil; 1 cup Italian parsley fresh and loosely packed; 1 cup cranberries fresh; 2 cloves garlic peeled; 1 lemon zest and juice; 1/4 cup almond flour; 1/3 cup Parmesan cheese finely grated; 1 large head cauliflower cut into florets; 1/2 cup extra virgin olive oil + more for roasting; to taste salt and pepper

Seasonal, Low-carb, American cuisine with a twist.

Category Main Course

Prep 20 minutes

Cook 50 minutes

Style American

Technique Roasting

Diet Friendly Low-Carb

Daily recipe · November 23, 2025

A little about this dish

This low carb delight is a unique spin on the traditionally carb-heavy American cuisine. With succulent roasted turkey breast at its heart, accompanied by a vibrant pesto of fresh Italian parsley and tangy cranberries, it's full of flavor and pleasing textures. The use of almond flour and cauliflower rice brings sophisticated taste and keeps it low-carb.

Ingredients (for 4)

Boneless and skin-on turkey breast — 1 (about 2 lbs) — seasoned with salt, black pepper and olive oil
Italian parsley — 1 cup — fresh and loosely packed
Cranberries — 1 cup — fresh
Garlic — 2 cloves — peeled
Lemon — 1 — zest and juice
Almond flour — 1/4 cup
Parmesan cheese — 1/3 cup — finely grated
Cauliflower — 1 large head — cut into florets
Extra virgin olive oil — 1/2 cup — + more for roasting
Salt and pepper — to taste

Preparation

Step 1 — 🔥🦃🌡️

Preheat your oven to 375°F (190°C). Place the seasoned turkey breast on a roasting tray and roast for 35-40 minutes. Make sure the internal temperature is 165°F (74°C).
Step 2 — 🌿🍒🔪

While turkey roasts, mix Italian parsley, cranberries, garlic, lemon zest, and almond flour in a food processor. Pulse until coarsely chopped.
Step 3 — 🧀💧🌀

Add the Parmesan cheese to the food processor. Continue pulsing and gradually add the 1/2 cup of olive oil until you get a chunky but spreadable pesto. Add salt and pepper to taste.
Step 4 — 🍚🔃⚠️

Pulse the cauliflower florets in a food processor until they resemble rice grains. Be careful not to over-process.
Step 5 — 🍳🔥🥦

Heat a large frying pan over medium heat, add some olive oil, and sautée the cauliflower rice for about 5 minutes until tender. Season with salt and pepper.
Step 6 — 🔪🥘🥰

Slice the roasted turkey. Serve it over the cauliflower rice, and finish with a generous spoonful of the cranberry-parsley pesto.

A final fox tip

The cranberry-parsley pesto can be made ahead and stored in the fridge for up to three days. This dish can easily be made dairy-free by excluding Parmesan cheese from the pesto. Involving kids in the meal-preparation can be fun. They can participate by washing the parsley, measuring the ingredients or plating their dish.