Louisville Hot Browns with Cauliflower Mornay

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Louisville Hot Browns with Cauliflower Mornay
Photo: Line T. Klein; Styling: Paige Hicks
A Kentucky classic gets a modern twist with a light but creamy cauliflower puree that stands in for the traditional cheese sauce.
Serves 4 (serving size: 1 sandwich)


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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


Hands-on: 32 Minutes
Total: 32 Minutes

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.

Created date

May 2014

Nutritional Information

Calories 331
Fat 11.7 g
Satfat 5.5 g
Monofat 3.4 g
Polyfat 1.4 g
Protein 33 g
Carbohydrate 24 g
Fiber 5 g
Cholesterol 78 mg
Iron 3 mg
Sodium 640 mg
Calcium 162 mg