Instructions:
Instructions:
1. Season the turkey medallions with salt, pepper, and fresh thyme.
2. Cook the turkey in olive oil until golden brown and cooked through. Set aside.
3. Sauté garlic in the skillet.
4. Steam cauliflower and carrots until tender.
5. Blend steamed vegetables with almond milk to make a purée.
6. Plate the turkey with the vegetable purée.
7. Garnish with fresh parsley.
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