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Marinated Turkey Breast Tenderloins with Garlic Cauliflower Puree

  • 5 Servings
  • 20 mins Prep Time
  • 30 mins Total Time


  • 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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