- 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
- 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
How to Make It
Preheat broiler to high.
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.
Place bread on a baking sheet. Broil 2 minutes or until toasted on one side.
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.