This Turkey, Cauliflower, and Chouriço Bake is a comforting twist on traditional Portuguese flavours, bringing together tender turkey, rich chouriço, and golden-roasted cauliflower in a creamy béchamel sauce. The turkey strips soak up the smoky, savoury flavours from the chouriço, while the cauliflower adds a light, nutty balance. Topped with caramelised onions and a bubbling béchamel sauce, this bake is perfect for family gatherings or hearty weeknight dinners. Serve it with fresh parsley for a bright finishing touch and enjoy a dish that’s as satisfying as it is flavourful!
This is a very easy and simple dish to make. The béchamel sauce, a blend of recipes I’ve refined over time, is my go-to and can also be found here. Smoky chouriço adds depth, while turkey and cauliflower keep it balanced and hearty. If you’re not a fan of black chouriço (Chouriço de Sangue), you can easily replace it with traditional chouriço (Chouriço de Carne) for a more classic flavour.
Ingredients
- 60 ml olive oil
- 120 g traditional chouriço, sliced into 2 mm slices
- 120 g black chouriço (or more traditional chouriço), sliced into 2 mm slices
- 1 kg turkey breast, sliced into 1 cm-thick, approximately 2 cm-wide strips
- 2 medium cauliflowers, cleaned and cut into large florets
- 1/2 onion, very thinly sliced
- Salt and freshly ground black pepper
- Chopped parsley for garnish
Béchamel Sauce
- 1 litre full-fat milk, warmed
- 70 g butter
- 70 g flour
- 2 bay leaves
- 1½ tsp freshly grated nutmeg
- 2 tsp white wine vinegar
- ½ tsp freshly ground black pepper
- ½ tsp salt (plus more to taste)
Method
Prepare the Béchamel Sauce
Melt the butter in a saucepan over medium heat.
Stir in the flour, cooking for 2–3 minutes until smooth and bubbling.
Gradually whisk in the warmed milk until a smooth mixture forms.
Add the bay leaves and cook, stirring, until the sauce thickens.
Season with nutmeg, vinegar, salt, and pepper. Adjust salt to taste and set aside.
Prepare the Bake
Season the turkey strips lightly with salt and pepper.
In a large frying pan, heat the olive oil over low heat.
Add the chouriço and cook slowly until it releases its flavours and becomes crispy. Remove with a slotted spoon and set aside.
Increase the heat to medium and sear the turkey strips in batches until golden brown, removing each batch and setting it aside.
Briefly sauté the cauliflower florets in the same pan (in batches if needed) until they have a bit of colour but remain firm.
Assemble and Bake
Preheat the oven to 200°C.
Arrange the turkey strips evenly in a large, deep baking tray, then sprinkle the chouriço over the turkey.
Drizzle any remaining oil from the pan over the meat.
Layer the cauliflower evenly over the turkey and chouriço.
Pour the béchamel sauce evenly over the cauliflower, ensuring full coverage.
Top with the sliced onions.
Bake for 50 minutes, switching the oven to grill mode for the final 5 minutes to brown the top.
Serve hot, garnished with chopped parsley
