Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and sauté for 5–6 minutes until golden brown and tender.

In the same skillet, add another tablespoon of olive oil and 1 pound of ground turkey. Cook for 7–8 minutes, breaking it apart until browned.

Add 1 diced onion and 4 minced garlic cloves. Sauté for 2–3 minutes until the onion is translucent.

Stir in 3 tablespoons of butter until melted, then add ½ cup of chicken broth. Simmer and let it reduce for 3–4 minutes.

Return the sautéed cauliflower to the skillet, mix gently with the turkey and sauce, and season with salt, pepper, and crushed red pepper flakes.

Garnish with chopped fresh parsley and serve hot.