1 cauliflower head, cut into florets
3 tbsp olive oil, divided
1/4 tsp black pepper
1 lb ground turkey
1 yellow onion, chopped
2 garlic cloves, minced
1 tbsp fresh sage, minced
2 tbsp fresh thyme, minced
1/2 cup pecans
1/4 cup dried cranberries, unsweetened


Preheat the oven to 425?F and grease a large baking sheet with a bit of olive oil.
Place the cauliflower florets on the baking sheet, drizzle with 1 tablespoon of the olive oil and sprinkle with black pepper. Roast for 15 minutes, or until golden brown. Set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the ground turkey and cook for about 7 minutes, breaking it into crumbles, until fully browned. Use a slotted spoon to remove the turkey and transfer it to a plate.
Reduce the heat to medium-low and add a tablespoon of olive oil to the pan. Add the onions and cook, stirring occasionally, for 5-10 minutes. Add the celery and cook for another minute until softened, then add the garlic and cook for about 30 seconds.
Add the fresh herbs, pecans and dried cranberries to pan and cook for one minute to lightly toast the pecans. Add the cooked turkey and roasted cauliflower to the skillet and mix well to combine. Season with more black pepper if desired, and serve immediately.