Marinated Turkey Breast Tenderloins with Garlic Cauliflower Puree
- 5 Servings
- 20 mins Prep Time
- 30 mins Total Time
Ingredients
- 1 package McCormick® Grill Mates® Montreal Turkey Marinated Turkey Breast Tenderloins
- 1 1/2 tablespoons olive oil
- 5 cloves garlic
- 1 medium head cauliflower
- 2 cups 2% milk
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Pomegranate seeds for garnish
-
Step 1
Preheat oven to 350°F. -
Step 2
Add olive oil to cast iron skillet and set to medium high heat. When hot, add turkey tenderloins and garlic cloves, and cook for 4 minutes on each side, to sear. Remove from heat and place in oven. Cook until interior of meat reaches 150-155°F. Remove from oven and place turkey on cutting board to rest, covered with tented foil. Set garlic aside, to use for cauliflower. -
Step 3
Meanwhile, add cauliflower, milk, bay leaves, thyme, salt, and ground pepper to a large saucepan. Bring to a simmer, and cover. Cook for 8-10 minutes, until cauliflower is easily pierced with a fork and tender. Remove bay leaves, and thyme. -
Step 4
Using a slotted spoon, add cauliflower and roasted garlic to a blender. Then add 1 cup of warm milk. Blend for 30 seconds, adding additional milk by 1/4 cup according to how thick or thin you’d like the puree to be, until completely smooth. Taste and add more salt and pepper if needed. -
Step 5
Slice turkey into 1/2 inch slices, and plate over the cauliflower puree. Garnish with additional olive oil and pomegranate seeds.
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