Ingredients

Tzatziki:

1 Persian or 1/2 English cucumber, grated

1 clove garlic, finely chopped
1 cup Greek yogurt

1/2 cup chopped fresh mint
1/8 tsp. kosher salt

Cucumber Salad:

4 Persian or 2 English cucumbers, quartered lengthwise and sliced into 1/4″ or 1/2″ pieces
1/2 small yellow onion, finely chopped

1 cup quartered cherry tomatoes
2 tsp. extra-virgin olive oil
1/2 tsp. kosher salt

Cauliflower Rice:

1 Tbsp. extra-virgin olive oil
12 oz. frozen cauliflower rice

1 clove garlic, finely chopped
1/2 tsp. kosher salt
1 tsp. finely grated lemon zest

Turkey & Assembly:

1 Tbsp. extra-virgin olive oil
1/2 yellow onion, chopped

1 lb. ground turkey
2 cloves garlic, finely chopped
1 tsp. dried oregano

1 tsp. smoked paprika
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Peperoncini, for serving

Instructions

Step 1: Prepare the tzatziki by combining the grated cucumber, garlic, Greek yogurt, chopped mint, and salt in a medium bowl. Toss until well mixed and set aside at room temperature until ready to serve.

Step 2: Make the cucumber salad by tossing cucumbers, chopped onion, quartered cherry tomatoes, olive oil, and salt in a large bowl. Let it sit at room temperature to develop flavors while you prepare the rest.

Step 3: Heat olive oil in a large skillet over medium heat. Add the frozen cauliflower rice in an even layer and cover. Cook undisturbed for 8 minutes.

Step 4: Remove the lid, stir in garlic and salt. Cook, stirring frequently, until some cauliflower pieces begin to brown and the garlic is fragrant, about 2 minutes. Transfer the cauliflower rice to a large bowl, stir in lemon zest, and cover to keep warm.

Step 5: In the same skillet, heat olive oil over medium-high heat. Add chopped onions and cook until translucent and slightly softened, about 5 minutes.

Step 6: Add ground turkey, garlic, oregano, smoked paprika, salt, and pepper. Cook, breaking the turkey into small pieces and stirring occasionally, until the meat is fully cooked and no liquid remains in the pan, about 6 to 8 minutes.

Step 7: Divide the cauliflower rice, turkey mixture, and cucumber salad among serving bowls. Top each bowl with a generous dollop of tzatziki and serve with peperoncini on the side.

Tips & Variations

For extra richness, stir a little olive oil into the tzatziki before serving.

Use fresh herbs like dill or parsley in place of mint for a different flavor profile.

To make it spicier, add crushed red pepper flakes to the turkey while cooking.

Swap ground turkey for ground chicken or beef if preferred.

Use pre-grated cauliflower rice to save time.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving to maintain freshness. Reheat the turkey and cauliflower rice gently in a skillet or microwave until warmed through. Tzatziki and cucumber salad are best enjoyed cold and should not be reheated.

FAQs

Can I make the tzatziki ahead of time?

Yes, tzatziki can be made a day in advance. The flavors will deepen, but be sure to drain excess liquid from the cucumber before mixing to avoid sogginess.

Can I use fresh cauliflower instead of frozen cauliflower rice?

Absolutely! Simply grate fresh cauliflower into rice-sized pieces or pulse in a food processor. Adjust cooking time slightly as fresh cauliflower may cook faster than frozen.