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Categories:
cauliflower chicken milk unsalted butter freshly ground black pepper kosher salt Romano cheese Bread center turkey breast cutlets tomatoes parsley fresh chives
Viewed: 62 - Published at: 3 years agoIngredients
- 1 1/2 cups chopped cauliflower
- 1 cup unsalted chicken stock (such as Swanson)
- 1/3 cup 2% reduced-fat milk
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt
- 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
- 4 (1 1/2-ounce) slices multigrain bread
- 4 center-cut bacon slices, chopped
- 12 ounces turkey breast cutlets (about 1/4 inch thick)
- 4 (1/2-inch-thick) slices heirloom beefsteak tomatoes
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
Method
- 1.
- Preheat broiler to high.2.
- Combine cauliflower and stock in a medium saucepan.
- Bring to a boil; cook 10 minutes or until tender.
- Place cauliflower mixture in a blender.
- Add milk, butter, 1/4 teaspoon pepper, salt, and cheese.
- Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
- Place a clean towel over opening in blender lid; process until smooth.3.
- Place bread on a baking sheet.
- Broil 2 minutes or until toasted on one side.4.
- Cook bacon in a large ovenproof skillet over medium-high heat until crisp.
- Remove bacon with a slotted spoon.
- Sprinkle turkey with remaining 1/4 teaspoon pepper.
- Add turkey to pan; cook 2 minutes on each side or until done.
- Remove turkey from pan; let stand 5 minutes.
- Shred turkey into large pieces.
- Arrange bread slices in a single layer, toasted side down, in pan.
- Top bread slices evenly with turkey.
- Pour cauliflower mixture evenly over turkey; broil 3 minutes or until sauce begins to bubble.
- Top each serving with 1 tomato slice, one-fourth of the bacon, and herbs.
