In my hankerings for home there is a solid rotation of meals that are meant only to satisfy the ache of my current geography. Dirty Rice is one of them. You will find a large variance in published and whispered recipes. The inclusion of chicken gizzards, sausage and meats of the like are commonplace. In my variation, nutrition takes center stage and adjustments are made. For instance, the usual "rice" of the long grain is absent and the understudy of cauliflower stands in. Lean ground turkey works in chorus with the trinity to cultivate this lower calorie yet equally satisfying dish.

1lb. lean ground turkey

trinity (onion, bell pepper, and celery finely chopped)

4 cloves of minced garlic

1 head of cauliflower "riced"

fresh parsley chopped

1/2 c chicken broth

2tsp coconut oil

1 to 2 bay leaves

Salt (to taste)

Pepper (to taste)

1 tsp garlic Powder

1 tbsp thyme

Cut the head of cauliflower into florets and rice them by pulsing in a blender in batches. Set aside when done.

In a large pot, sauté the trinity mixture coconut oil until wilted. Add the minced cloves of garlic and cook a few moments more to soften, careful not to burn. Set aside when finished. Brown the ground turkey in the same pot used for the vegetables, seasoning with salt, pepper, garlic powder and thyme. Once browned, return the sautéed veggies to the turkey mixture along with the broth and bay leaves. Bring the entire mixture to a boil and lower heat to a simmer. Simmer until the liquid has reduced by half.

In a separate pot, quickly sauté the cauliflower rice in coconut oil until it has browned a bit. The rawness should be cooked out , but the rice still a bit firm. Once this is achieved and the turkey mixture has reduced, add the cauliflower rice to the turkey pot and stir to incorporate all the elements. Under a simmering heat, cover the not so dirty rice and meld the flavors for 5-7 minutes. Careful as to not overcook the cauliflower rice.

Fluff the mixture and dress with fresh chopped parsley before serving. Enjoy!