Wash cauliflower and cut into bite-sized florets. Dice the onion and mince the garlic.

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and onion.

Cook for 6-8 minutes, breaking up the meat, until turkey is browned and onions are soft. Season with salt, pepper, and red pepper flakes.

Remove turkey mixture from the pan and set aside.

In the same skillet, melt 2 tablespoons of butter. Add cauliflower florets.

Sauté for 8-10 minutes until tender and edges are golden brown. (Optional: add broth and cover to steam if you like it softer).

Push cauliflower to the side, add remaining butter and garlic to the center. Sauté garlic for 1 minute until fragrant.

Return the cooked turkey to the pan. Toss everything together to coat in garlic butter.

Remove from heat. Top with grated Parmesan cheese and fresh parsley before serving.